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Pan-Seared Scallops with Spinach-Mushroom Saute

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.