Pan-Seared Scallops with Spinach-Mushroom Saute

Name: Pan-Seared Scallops with Spinach-Mushroom Saute
Yield: Makes 4 servings (serving size: 2 1/4 cups)
Ingredients: 1 tablespoon olive oil; 1 ½ pounds sea scallops, rinsed and patted dry; ½ 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; ¼ cup dry vermouth

4 Ratings
4 Reviews

By Robin Miller

Recipe by Health July 2010

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Credit: Quentin Bacon

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

1 tablespoon olive oil
1 ½ pounds sea scallops, rinsed and patted dry
½ 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
¼ cup dry vermouth

Directions

Step 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.

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Nutrition Facts

Per Serving:

290 calories; fat 7g; saturated fat 1g; mono fat 4g; poly fat 1g; protein 32g; carbohydrates 23g; fiber 5g; cholesterol 56mg; iron 4mg; sodium 531mg; calcium 112mg.

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Novachic

02/06/2013

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

Kgeorgitis

11/13/2012

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

wendyjoy

03/17/2011

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

07/30/2010

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.

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Pan-Seared Scallops with Spinach-Mushroom Saute

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Pan-Seared Scallops with Spinach-Mushroom Saute

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Pan-Seared Scallops with Spinach-Mushroom Saute

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Pan-Seared Scallops with Spinach-Mushroom Saute