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

Pan-Seared Scallops with Spinach-Mushroom Saute is a gluten free, primal, and vegan recipe with 4 servings. One portion of this dish contains approximately 5g of protein, 6g of fat, and a total of 118 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, olive oil, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 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

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. 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 Hay Shed Hill Pitchfork Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

Hay Shed Hill Pitchfork Chardonnay

Brilliant appearance, pale straw with green hues. Fermentation in stainless steel tank allows the full expression of Chardonnay fruit aroma without the influence of oak or lees resulting in a bright, clean tropical fruit bouquet. The palate is rich with tropical fruits, clean zippy acidity balances the sweet fruit character resulting in a bright fresh flavorsome palate. When good quality Chardonnay is used unwooded Chardonnay takes on a whole new level of depth and intensity.