Impress friends and family with a seafood dinner this week. Although scallops can be pricey, they are definitely worth a splurge every once in a while. Currently, Reasor’s has sea scallops for $16.98 per pound.
Sea scallops are large, meaty scallops that sear up very quickly in a hot pan. For this recipe, sweet, tender scallops are served over a bed of slightly wilted spinach that has been quickly sautéed with red onion and garlic. Just a splash or two of sherry gives this dish a little sweetness and bold flavor without being overpowering. White wine can also be used if you don’t have sherry on hand. If you’re concerned about the alcohol, simply substitute chicken broth.
The secret to perfectly sautéing the scallops is to start with a hot pan and then leave the scallops alone for couple of minutes per side or until they begin to pull away from the bottom of the pan and appear golden brown.
Broken Arrow’s farmers’ market has beautiful local spinach that would work quite well in this recipe. The market is opened on Saturdays from 8:00 a.m. – 12:00 p.m. and is located at 418 South Main in beautiful downtown Broken Arrow.
Pan Seared Scallops over Sherried Wilted Spinach
- 1 pound sea scallops
- Salt and pepper
- 2 tablespoons olive oil, divided
- 2 tablespoons red onion, minced
- 2 garlic cloves, minced
- 1/3 cup dry sherry
- 2 (5 oz.) bags baby spinach
- Fresh lemon juice
Pat scallops dry and season liberally with salt and pepper. Heat a large skillet over medium high heat. Once oil is very hot, reduce heat to medium. Place scallops in a single layer in the skillet. Sear undisturbed for about 1 ½ minutes or until bottom edges of scallops are turning a golden brown. Flip over and cook for another 1 ½ minutes or until bottom edges are brown. Remove to a plate.
Add the onion and garlic to the drippings in skillet.. Sauté for 1 minute or until onion is translucent and garlic is fragrant. Add the sherry and scrape up all of the browned bit from the bottom of the skillet.
Add the spinach and let cook for a couple of minutes or until slightly wilted. Squeeze fresh lemon juice over all and serve.
Makes 4 servings