Sea Scallops With Spinach and Oranges |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 2 |
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These scallops are so tasty served with spinach and oranges. The recipe is courtesy of the Harvard Street Grill. Ingredients:
6 -8 large scallops |
6 ounces baby spinach |
2 navel oranges |
5 large basil leaves, cut into thin strips |
1 large shallot, finely chopped |
1 garlic clove, chopped |
3 ounces olive oil |
1 tablespoon butter |
fresh cracked black pepper |
kosher salt |
Directions:
1. Mix finely chopped shallots and garlic set aside.
2. Segment oranges and place segments in a small mixing bowl; add the thin strips of basil to the orange segments, add 1/2 of the finely chopped shallots & garlic to the orange segments; add 1-ounce of olive oil & cracked pepper,Gently Mix; set aside( this can be made early but most be at room temperature to serve).
3. Place TWO saute pans on medium-high heat; season scallops with salt and pepper; divide the remaining olive oil into the TWO preheated pans: In one pan, add butter,Add reserved garlic and shallots, Quickly stir for 10 to 15 SECONDS and Add spinach; saute 20 to 30 seconds; remove from heat and season.
4. In the other pan, Add the seasoned Scallops, sear for about 1 to 2 minutes, Flip over scallops and sear other side for about 1 to 2 minutes; remove from heat (do-not over cook). The center will look slightly translucent when cooked properly.
5. Place sauteed spinach in center of plate, arrange scallops and oranges around the spinach, Serve.
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