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Scallops With Lime & Savoy Spinach

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Source: Fine Cooking - Issue No. 07

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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
Yield:  Serves 6

This dish makes a wonderful appetizer and is nicely complemented with crisp, dry white wine, such as a Sauvignon Blanc or an Amontillado Sherry. If you prefer, you can use shrimp instead of scallops.

RECIPE INGREDIENTS

For the Walnuts:

1/4 cup shelled walnut pieces

1 tsp. sugar

For the Scallops:

Juice of 1 lime

1 tsp. chopped lime zest

2 tsp. olive or canola oil; more for the pan

2 tsp. minced garlic

1 tsp. Dijon mustard

1 tsp. minced shallots

Freshly ground black pepper

2 lb. sea scallops

For the Spinach:

1/2 Tbs. extra-virgin olive oil

2 tsp. minced garlic

1 1/2 lb. Savoy spinach leaves

salt and freshly ground black pepper to taste

Scallops With Lime & Savoy Spinach Recipe at Cooking.com

DIRECTIONS

FOR THE WALNUTS:
In a nonstick pan over medium heat, combine the nuts and sugar. Stir until the sugar melts, forms a syrup, and coats the nuts, about 2 min. Quickly transfer the nuts to a plate.

FOR THE SCALLOPS:
In a nonreactive container, combine half the lime juice, the zest, oil, garlic, mustard, shallots, and pepper. Add the scallops and toss to coat; marinate for 1 hour in the refrigerator.

Heat a cast-iron pan over medium heat and brush it with a little oil. Remove the scallops from the marinade. Sear the scallops on one side, trying not to crowd them and without moving them, about 2 min.; this may have to be done in batches. Turn and sear until browned on the other side, about 2 min. When all the scallops are cooked, transfer them to a clean bowl. Return the pan to the stove and add the remaining lime juice to the pan to deglaze. With a wooden spoon, scrape the pan to remove any browned bits. Pour the pan juices over the scallops; set aside and keep warm.

FOR THE SPINACH:
Rinse the pan and heat the olive oil in it over medium-high heat. Add the garlic and cook until lightly browned. Add the Savoy spinach and cook briefly, stirring, until the leaves wilt. Season with salt and pepper.

TO ASSEMBLE:
Make a nest of the Savoy spinach on each serving plate. Arrange a portion of the scallops with accumulated juices on the spinach; top with the walnuts.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6

Calories:

228

Fat. Total:

Fiber:

Carbohydrates, Total:

12g

Sodium:

355mg

% Cal. from Fat:

28%

Cholesterol:

50mg

Protein:

30g

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