Dinner Tonight: Seared Scallops with Spinach and Arugula

Name: Dinner Tonight: Seared Scallops with Spinach and Arugula
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 198 grams baby arugula; 198 grams baby spinach; 3 Tbsps Canola oil; 2 garlic cloves, thinly sliced; 0 teaspoons crush red-pepper flakes; 4 servings Salt and pepper; 16 larges sea scallops, rinsed and dried, tough muscles removed

This recipe serves 4. One portion of this dish contains around 3g of protein, 11g of fat, and a total of 119 calories. If $1.38 per serving falls in your budget, Dinner Tonight: Seared Scallops with Spinach and Arugula might be an amazing gluten free, whole 30, and vegan recipe to try. A mixture of baby arugula, sea scallops, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Pour two tablespoons of the oil into a large skillet over medium-high heat. Season the scallops with a pinch of salt and pepper and them place them in the skillet. Cook for 6 to 7 minutes, or until they are golden brown on one side. Flip them and then cook for 30 seconds.

Ingredients you will need

Salt And Pepper

Scallops

Cooking Oil

Equipment you will use

Frying Pan

Remove and set aside.

Reduce the heat to medium, and pour in the rest of the oil.

Ingredients you will need

Cooking Oil

Add the garlic and cook, stirring rapidly, for about 15 seconds. Then add the spinach, arugula, red-pepper flakes, and another pinch of salt and pepper. Cook, stirring often, until the greens have wilted. This should take about 2 minutes.

Ingredients you will need

Salt And Pepper

Arugula

Spinach

Garlic

Greens

Pepper

Serve the scallops with the greens. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Scallops

Greens

Equipment

Frying Pan

Ingredients

Servings:

198grams

baby arugula 198grams

baby spinach 3Tbsps

Canola oil 2

garlic cloves, thinly sliced 0teaspoons

crush red-pepper flakes 4servings

Salt and pepper 16larges

sea scallops, rinsed and dried, tough muscles removed

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.