Scallops With Lime & Savoy Spinach |
 This dish makes a wonderful appetizer and is nicely complemented with crisp, dry white wine, such as a Sauvignon Blanc or an Amontillado Sherry. If you prefer, you can use shrimp instead of scallops.
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Method |
FOR THE WALNUTS
In a nonstick pan over medium heat, combine the nuts and sugar. Stir until the sugar melts, forms a syrup, and coats the nuts, about 2 min. Quickly transfer the nuts to a plate.
FOR THE SCALLOPS
In a nonreactive container, combine half the lime juice, the zest, oil, garlic, mustard, shallots, and pepper. Add the scallops and toss to coat; marinate for 1 hour in the refrigerator.
Heat a cast-iron pan over medium heat and brush it with a little oil. Remove the scallops from the marinade. Sear the scallops on one side, trying not to crowd them and without moving them, about 2 min.; this may have to be done in batches. Turn and sear until browned on the other side, about 2 min. When all the scallops are cooked, transfer them to a clean bowl. Return the pan to the stove and add the remaining lime juice to the pan to deglaze. With a wooden spoon, scrape the pan to remove any browned bits. Pour the pan juices over the scallops; set aside and keep warm.
FOR THE SPINACH
Rinse the pan and heat the olive oil in it over medium-high heat. Add the garlic and cook until lightly browned. Add the Savoy spinach and cook briefly, stirring, until the leaves wilt. Season with salt and pepper.
TO ASSEMBLE
Make a nest of the Savoy spinach on each serving plate. Arrange a portion of the scallops with accumulated juices on the spinach; top with the walnuts.
Source : www.cooking.com |
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Nutrition Facts
Serves 6, facts per serving :
- Calories: 228
- Fat: 7g
- Carbohydrates: 12g
- Cholesterol: 50mg
- Sodium: 355mg
- Protein: 30g
- Fiber: 4g
- % Cal. from Fat: 28%
- % Cal. from Carbs: 21%
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Ingredients |
For the Walnuts :
- 1/4 cup shelled walnut pieces
- 1 tsp. sugar
For the Scallops :
- Juice of 1 lime
- 1 tsp. chopped lime zest
- 2 tsp. olive or canola oil; more for the pan
- 2 tsp. minced garlic
- 1 tsp. Dijon mustard
- 1 tsp. minced shallots
- Freshly ground black pepper
- 2 lb. sea scallops
For the Spinach :
- 1/2 Tbs. extra-virgin olive oil
- 2 tsp. minced garlic
- 1 1/2 lb. Savoy spinach leaves
- Salt and freshly ground black pepper to taste
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