- 20 sea scallops (2#)
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 2-3 cloves of garlic minced
- 1/2 cup finely ground walnuts
- 1/4 cup whole-wheat flour
- 2-3 Tablespoons olive oil
- 1/4 cup unsalted butter (1/2 stick)
- 1 cup shallots
- 8 oz cremini mushrooms, thickly sliced (3 cups)
- 1/2 cup dry white wine
- 8 oz fresh baby spinach
- 1/4 teaspoon Mrs Dash Original Seasoning
- Shaved Parmesan cheese\Lemon slices for garnish
Preheat oven to 275 F.
Pat scallops dry with paper towel. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. In a medium bowl, mix together walnuts, Mrs Dash Original Seasoning and flour. Add scallops a few at a time and toss to coat. Shake to remove excess flour.
Heat 2 Tablespoons olive oil in large skillet. Add the garlic and saute without burning them for about 1 minute. Add 1/2 half of the scallops and saute without moving them until browned (about 3 minutes). Turn scallops and cook about 2 minutes more. Transfer to heat-proof platter and keep them warm in the oven. Saute the remaining scallops and add them to the platter. Continue to bake for 5-8 minutes or until the scallops are opaque.
Meanwhile, melt butter in same skillet and add shallots and mushrooms. Cook and stir 4-5 minutes or until tender. Remove from heat. Add white wine and return to heat and bring to a boil. Reduce heat and boil gently for 2 minutes, stirring with a wooden spoon to loosen brown bits on bottom of skillet.
Gradually add spinach, toss to wilt each handful before adding more. When all the spinach is wilted, season to taste. Serve spinach as a base for the scallops and top each serving with Parmesan cheese. Garnish with lemon slices.
Adapted from traditionalhome.com
No comments:
Post a Comment