Tender bay scallops sautéed to perfection, served over a bed of wilted spinach and dressed with a garlic-lemon butter sauce. A quick, elegant seafood dish bursting with flavor and nutrients.
- 2 lbs of fresh spinach, stemmed and washed, not dried.
- 1 lb of bay scallops.
- 3 large cloves of garlic, peeled.
- ¼ cup of white wine.
- 2 tablespoons of fresh lemon juice.
- 2 teaspoons of olive oil.
- 2 teaspoons of salt.
- 1 teaspoon of grated lemon zest.
- Freshly ground pepper, to taste.
- Heat 1 teaspoon of olive oil in a large pot over medium heat.
- Add the garlic and lemon zest and cook for 20 seconds, stirring continuously.
- Add the spinach and toss occasionally until wilted.
- Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
- Heat the remaining 1 teaspoon of oil in a large skillet over medium heat.
- Add the scallops and sauté for 1 minute or until just cooked through.
- Remove the scallops from the pan and add the lemon juice and wine.
- Cook, scraping the bottom of the pan, for 15 seconds.
- Remove from the heat, then toss in the scallops and season with the remaining salt and pepper to taste.
- On serving plates, place a mound of spinach in the middle and surround with scallops.