Pan-Seared Scallops with Spinach-Mushroom Saute

Quentin Bacon

Yield: Makes 4 servings (serving size: 2 1/4 cups)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 290
  • Fat: 7g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1g
  • Protein: 32g
  • Carbohydrate: 23g
  • Fiber: 5g
  • Cholesterol: 56mg
  • Iron: 4mg
  • Sodium: 531mg
  • Calcium: 112mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Seared Scallops with Spinach-Mushroom Saute Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy