Pan-Seared Scallops with Spinach-Mushroom Saute

Name: Pan-Seared Scallops with Spinach-Mushroom Saute
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 283 grams packages baby spinach; 59 milliliters dry vermouth; 2 garlic cloves, minced; 1 Tbsp olive oil; 2 teaspoons olive oil; 1 teaspoons each salt and pepper; 680 grams sea scallops, rinsed and patted dry; 473 milliliters sliced shiitake mushrooms; 1 teaspoon each dried oregano and dried thyme

Watching your figure? This gluten free, primal, and vegan recipe has 118 calories, 5g of protein, and 6g of fat per serving. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have shiitake mushrooms, olive oil, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Scallops

Olive Oil

Equipment you will use

Frying Pan

Remove scallops; set aside. Using same pan over medium heat, carefully add 2 teaspoons olive oil and minced garlic; cook for 1 minute.

Ingredients you will need

Minced Garlic

Olive Oil

Scallops

Equipment you will use

Frying Pan

Add sliced shiitake mushrooms, and cook for 1-2 minutes or until mushrooms soften and release their juices.

Ingredients you will need

Shiitake Mushrooms

Mushrooms

Add oregano and thyme, and cook 1 minute more or until fragrant.

Ingredients you will need

Oregano

Thyme

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.

Ingredients you will need

Scallops

Vermouth

Spinach

Equipment you will use

Frying Pan

Serve.

Equipment

Frying Pan

Ingredients

Servings:

283grams

packages baby spinach 59milliliters

dry vermouth 2

garlic cloves, minced 1Tbsp

olive oil 2teaspoons

olive oil 1teaspoons

each salt and pepper 680grams

sea scallops, rinsed and patted dry 473milliliters

sliced shiitake mushrooms 1teaspoon

each dried oregano and dried thyme

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks 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. You could try Laguna Winery Russian River Chardonnay. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.