Scallops With Wilted Spinach Food

SCALLOPS WITH WILTED SPINACH

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

PAN-SEARED SCALLOPS WITH SPINACH

Steps:

• In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
• Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
• Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
• Remove scallops from skillet. Deglaze skillet with white wine.
• Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
• Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.

SCALLOPS WITH WILTED SPINACH AND ARUGULA

Steps:

• 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. Transfer to a platter, top with scallops, and serve immediately.

SEARED SCALLOPS OVER WILTED SPINACH AND PARMESAN RISOTTO RECIPE - (4.3/5)

Steps:

• In a medium size heavy sauce pan, add butter on medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and transluscent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add parmesan cheese and parsley, mix well and serve. Seared Scallops over Wilted Spinach Gina's Weight Watcher Recipes Servings:3 •Size:5 oz •Time:10 minutes •Calories:172 •Points:3.5 pts Wash scallops and pat dry with a paper towel. Season with salt and pepper. Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate. Add addition tsp butter and cook remaining scallops. Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts. Serve over spinach over risotto topped with scallops.

SCALLOPS WITH WILTED SPINACH

Steps:

• Beat 1 Tbsp. of the olive oil, the mustard, vinegar and water with wire whisk until well blended; set aside.
• Wrap 1 bacon strip around each scallop; secure with toothpick. Heat remaining 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add scallops; cook 1 minute on each side or until scallops turn opaque. Remove from skillet; cover to keep warm. Add spinach to skillet; cook 1 to 2 minutes or until spinach is slightly wilted, stirring occasionally.
• Divide spinach among 4 salad plates. Remove and discard toothpicks from scallops; place 2 scallops on each plate. Drizzle with the Dijon dressing.

SOY-BUTTER BASTED SCALLOPS WITH WILTED GREENS AND SESAME

Steps:

• Heat the oven to 200 degrees. Season the scallops well with salt and pepper. Heat a 12-inch cast-iron skillet over medium-high. Add 2 tablespoons grapeseed oil and, when it shimmers, add the scallops. Cook undisturbed for 2 to 3 minutes, until they begin to brown and form a crust on the bottom.
• Flip the scallops, add the butter and soy sauce to the pan and use a spoon to repeatedly drizzle the sauce over the tops of the scallops to finish cooking, 1 to 2 minutes more.
• Set the scallops on an oven-safe plate and pour the butter mixture on top. Place the plate in the oven to keep the scallops warm while you finish the rest of the dish.
• Add the remaining 1 tablespoon grapeseed oil to the skillet and heat over medium. Add the garlic and red-pepper flakes, if using, and cook until the garlic is pale golden, about 2 minutes, adding a teaspoon or so more of grapeseed oil if needed. Return the heat to medium-high and add the spinach, in batches, if needed, and season with salt. Toss until the spinach wilts, adding a few teaspoons of water to help it along, if needed, and scrape the browned bits from the bottom of the pan. Turn off the heat.
• Add the scallops back to the pan and pour any residual butter-sauce over top. Drizzle the dish with sesame oil and a good squeeze of lime. Top with scallions and sesame seeds, if using, and serve with rice.

SEARED SCALLOPS WITH WILTED CHARD

Steps:

• Slice the kale stems into thin pieces and the leaves into larger strips.
• Heat a large, deep pan to medium-high. Add the bacon a cook 3-4 minutes.
• Then add the shallots and cook until soft-3 more minutes.
• Next add the garlic, and kale STEMS.
• Cook another 4-5 minutes before adding the leaves. Toss until wilted over the heat. Add the soy sauce, vinegar, then salt and pepper to taste. Keep warm.
• Heat an iron skillet to high.
• Dry the scallops thoroughly, then salt and pepper.
• Add the oil to the pan and swirl around.
• When it starts to smoke, quickly add the scallops. Cook on high for about 1-2 minutes.
• Flip the scallops and add the butter. Spoon the butter over the scallops as they cook another 1-2 minutes. Serve over warm greens.

GLAZED SEA SCALLOPS WITH WILTED NAPA CABBAGE SLAW

Steps:

• In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
• In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture.
• Remove tough muscles from side of each scallop if necessary. Pat scallops dry with paper towels and season with salt and pepper. In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side. Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and boil until reduced to a glaze. Add glaze to scallops and toss to coat well. Keep scallops warm.
• Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper.
• Serve slaw topped with scallops and garnished with scallion greens.