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

How to Make It

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.

You May Like

Ratings & Reviews

Novachic's Review

GrandmaKY
February 06, 2013
This is a good recipe. The wine should be added after the mushrooms and reduced to remove the alcohol. I used dry sherry.

Kgeorgitis's Review

Novachic
November 13, 2012
I think it was the vermouth, but it was very bitter and disappointing. Wouldnt make again and I love cooking light recipes

wendyjoy's Review

wendyjoy
March 18, 2011
This was super quick (15 mins or less) and tasted amazing!! The sauce really made the dish. I used crushed red pepper flakes instead of the ground and it tasted great. Make this now!

GrandmaKY's Review

Kgeorgitis
July 31, 2010
We just had this for dinner tonight and it was OUTSTANDING! I cut the recipe in half since it was just two of us. I served it over pasta and had sliced tomatoes on the side....The flavors were just wonderful. This is a keeper.