SEARED SCALLOPS AND SPINACH SALAD
If it's hot and you don't feel like slaving over a hot stove, this is a super fast and easy salad to serve. If you don't like scallops, you can substitute shrimp, swordfish or tuna steak in this salad.
Provided by Dreamgoddess
Categories Cajun
Time 12m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the scallops and pat them dry.
- Mix the flour and seasoning of your choice in a plastic bag; add the scallops and toss to coat.
- Heat the oil in a skillet to medium heat.
- Sear the scallops until browned and opaque, about 5 minutes, turning once.
- Remove the scallops from the skillet and keep them warm.
- Add the spinach and carrots to the skillet; sprinkle with water.
- Cover the skillet and cook on medium-high until the spinach starts to wilt, about 2 minutes.
- Add the balsamic vinegar and toss to coat evenly.
- Spoon the spinach and carrots onto four plates and top with the seared scallops.
Nutrition Facts : Calories 184.2, Fat 7.7, SaturatedFat 1.1, Cholesterol 27.2, Sodium 513.9, Carbohydrate 12.4, Fiber 2.1, Sugar 2.6, Protein 16.3
PAN-SEARED SCALLOPS WITH SPINACH
Make and share this Pan-Seared Scallops With Spinach recipe from Food.com.
Provided by loof751
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
- Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
- Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
- Remove scallops from skillet. Deglaze skillet with white wine.
- Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
- Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.
Nutrition Facts : Calories 148.1, Fat 3.6, SaturatedFat 1.1, Cholesterol 31.4, Sodium 559.4, Carbohydrate 10.9, Fiber 1.8, Sugar 1.6, Protein 17.1
SEARED SCALLOPS WITH BABY SPINACH
A lovely, very simple Asian dish. This is mildly seasoned, but feel free to add chili paste, chili oil or whatever firey substances you like.
Provided by Chef Kate
Categories One Dish Meal
Time 17m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
- dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
- Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
- Add soy sauce, sesame seeds and pepper to taste; toss to combine.
- Cover skillet; keep warm while scallops cook.
- Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
- Sear scallops until dark golden, about 2 minutes per side.
- Serve scallops over the spinach.
- Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.
Nutrition Facts : Calories 193.4, Fat 11.5, SaturatedFat 1.5, Cholesterol 28.1, Sodium 445.3, Carbohydrate 6, Fiber 2, Sugar 0.4, Protein 17.4
SEARED SCALLOPS WITH GREEN CURRY & SPINACH
Steps:
- CURRY PASTE In a small skillet, toast the coriander seeds, cumin seeds and peppercorns over moderately high heat until fragrant and beginning to pop, about 1 minute. Transfer to a spice grinder and let cool completely. Grind to a powder. In a food processor, combine the spice powder with all of the remaining ingredients except the salt and process to a paste. Season with salt. MAKE AHEAD The fresh curry paste can be refrigerated for up to 3 days. SCALLOPS: In a large, high-sided skillet, heat 2 tablespoons of the peanut oil until simmering. Add half of the spinach and cook over moderately high heat, tossing, until slightly wilted. Add the remaining spinach and cook, tossing, until wilted. Season with salt and transfer to a colander to drain. Add the remaining 1 tablespoon of peanut oil to the skillet and heat until shimmering. Add the carrots and onion and stir-fry over moderately high heat until slightly softened, about 1 minute. Stir in the coconut milk, green curry paste (recipe below) and sugar and simmer over moderate heat until the carrots are tender, about 3 minutes. Remove from the heat and add the lime juice and fish sauce; season with white pepper. Transfer the curry sauce to a bowl. In a clean large skillet, heat 3 tablespoons of the vegetable oil until shimmering. Season the scallops with salt and add half of them to the skillet. Cook over moderately high heat, turning once, until well browned and just white throughout, about 4 minutes. Transfer to a plate. Wipe out the skillet. Repeat with the remaining 3 tablespoons of vegetable oil and scallops. Mound the spinach on 6 plates. Top with the curry sauce and scallops. Garnish with the chopped peanuts and lime zest and serve immediately
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