Scallops with Wilted Spinach and Arugula Adapted From Martha

Adapted Martha Stewart Living, March 2009

Prep Time 10 minutes
Total Time 20 minutes
Yield Serves 4

16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper
3 tablespoons safflower oil (I used olive)
2 garlic cloves, thinly sliced lengthwise
7 ounces baby spinach
7 ounces baby arugula
1/4 teaspoon crushed red-pepper flakes

* I added a cup of caramelized onions and grape tomatoes


Take a cup of onions and a little olive oil and cook on low to medium for about ten minutes until they start to get brown. Add two handfuls of cherry tomatoes and cover and cook for another ten minutes, stirring occasionally until the tomatoes are cooked. Set aside.

Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.

Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Add your onion and tomato mixture until everything is warmed through. Transfer to a platter, top with scallops, and serve immediately. Pin It

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