Pan-Seared Scallops with Spinach-Mushroom Saute

Quentin Bacon
Makes 4 servings (serving size: 2 1/4 cups)


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1 tablespoon olive oil
1 1/2 pounds sea scallops, rinsed and patted dry
1/2 teaspoon each salt and pepper
2 teaspoons olive oil
2 garlic cloves, minced
2 cups sliced shiitake mushrooms
1 teaspoon each dried oregano and dried thyme
2 (5-ounce) packages baby spinach
1/4 cup dry vermouth


Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sea scallops with salt and pepper; add to pan. Sear for 1 minute per side or until golden brown. Remove scallops; set aside. Using same pan over medium heat, carefully add 2 teaspoons olive oil and minced garlic; cook for 1 minute. Add sliced shiitake mushrooms, and cook for 1-2 minutes or until mushrooms soften and release their juices. Add oregano and thyme, and cook 1 minute more or until fragrant. Add spinach and vermouth, and cook for 30 seconds or until spinach just begins to wilt; return scallops to pan, and cook 3 minutes more. Serve.

Created date

June 2010

Nutritional Information

Calories 290
Fat 7 g
Satfat 1 g
Monofat 4 g
Polyfat 1 g
Protein 32 g
Carbohydrate 23 g
Fiber 5 g
Cholesterol 56 mg
Iron 4 mg
Sodium 531 mg
Calcium 112 mg