Pan Seared Spinach Recipes

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PAN FRIED SPINACH



Pan Fried Spinach image

Delicious, and easy to prepare. Great Southern dish. Can be served with any meat as a side dish. Great with cornbread.

Provided by RUSTY5

Categories     Side Dish     Vegetables     Onion

Time 35m

Yield 8

Number Of Ingredients 7

5 slices bacon
2 ⅔ tablespoons butter
¼ cup olive oil
2 tablespoons minced garlic
1 sweet onion, chopped
3 (6 ounce) bags baby spinach leaves
coarse salt and ground black pepper to taste

Steps:

  • In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside.
  • Melt the butter and heat the olive oil in a large skillet over medium heat. Mix in the crumbled bacon, garlic, and onion. Cook and stir 2 minutes, then mix in the spinach until evenly coated with the butter and oil. Cover skillet, reduce heat to low, and cook 5 minutes, stirring often, or until spinach is tender. Season with salt and pepper to serve.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 4.4 g, Cholesterol 15.2 mg, Fat 12.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 233.6 mg, Sugar 0.9 g

PAN SEARED SPINACH



Pan Seared Spinach image

This is quick and delicious! This was served as a "chef's" selection at a favorite dining place we frequent. Asked the waitress what it was and she had the chef come out and he shared this with me! Must try!

Provided by AZ Barrel Racer

Categories     Vegetable

Time 13m

Yield 3 serving(s)

Number Of Ingredients 6

1 small red onion, thinly slivered
1 -2 clove garlic, finely minced,to taste
2 tablespoons butter (works best)
1 (9 ounce) bag baby spinach leaves (Dole or Pic Sweet)
fresh ground pepper, to taste
sea salt, to taste

Steps:

  • Heat a large skillet over medium high heat.
  • Add butter and garlic, be careful not to scorch the butter!
  • Cook garlic until slightly brown.
  • Add red onion slivers cook until soft about 2 minutes.
  • Add baby spinach leaves and toss until just warm.
  • DO NOT OVER COOK.
  • You want the spinach to be a little crisp.
  • Season with fresh ground salt and pepper.
  • Serve immediatly.
  • ENJOY!

PAN SEARED CHILEAN SEA BASS WITH WILD MUSHROOM GRITS AND FRESH SPINACH



Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach image

Provided by Tyler Florence

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) center cut fillets Chilean sea bass
Salt and pepper
4 tablespoons canola oil
1 bunch fresh thyme
6 tablespoons whole butter
2 pints assorted mushrooms (shiitake, cremini, portobello)
2 cups instant grits
1 quart chicken stock
1/4 cup heavy cream
1 pound baby spinach, carefully washed

Steps:

  • Season the sea bass with salt and pepper.
  • In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color.
  • While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature.
  • Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.
  • In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper.
  • For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme.

PAN-SEARED SCALLOPS WITH SPINACH



Pan-Seared Scallops With Spinach image

Make and share this Pan-Seared Scallops With Spinach recipe from Food.com.

Provided by loof751

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3 slices lean bacon
1 lb sea scallops
2 tablespoons flour
2 teaspoons cajun seasoning
10 ounces fresh spinach
1 tablespoon dry white wine
2 tablespoons balsamic vinegar

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.

Nutrition Facts : Calories 148.1, Fat 3.6, SaturatedFat 1.1, Cholesterol 31.4, Sodium 559.4, Carbohydrate 10.9, Fiber 1.8, Sugar 1.6, Protein 17.1

SEARED SCALLOPS WITH BABY SPINACH



Seared Scallops With Baby Spinach image

A lovely, very simple Asian dish. This is mildly seasoned, but feel free to add chili paste, chili oil or whatever firey substances you like.

Provided by Chef Kate

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 inch piece fresh ginger, minced
10 ounces Baby Spinach
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted, see note
1 teaspoon sesame seeds, toasted, see note
fresh ground pepper
3/4 lb sea scallops

Steps:

  • Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
  • dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
  • Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
  • Add soy sauce, sesame seeds and pepper to taste; toss to combine.
  • Cover skillet; keep warm while scallops cook.
  • Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
  • Sear scallops until dark golden, about 2 minutes per side.
  • Serve scallops over the spinach.
  • Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.

Nutrition Facts : Calories 193.4, Fat 11.5, SaturatedFat 1.5, Cholesterol 28.1, Sodium 445.3, Carbohydrate 6, Fiber 2, Sugar 0.4, Protein 17.4

PAN-SEARED SCALLOPS WITH BACON AND SPINACH



Pan-Seared Scallops With Bacon and Spinach image

Outstanding! Scallops are simple to prepare, and with a screaming hot skillet, you get a gorgeous crust without having to bread the shellfish. Serve with multi-grain baguette and a glass of wine Cooking Light Magazine, May 2010 edition.;)

Provided by Manami

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 slices center-cut bacon
1 1/2 lbs jumbo sea scallops (about 12)
1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
1/4 teaspoon fresh ground black pepper, divided
1 pinch crushed red pepper flakes (perhaps more!)
1 cup chopped onion
6 garlic cloves, sliced
12 ounces fresh Baby Spinach
4 lemon wedges (optional)

Steps:

  • Cook bacon in a large cast-iron skillet over medium-high heat until crisp.
  • Remove bacon from pan, reserving 1 tablespoon drippings in pan; coarsely chop and set bacon aside. Increase heat to high.
  • Pat scallops dry with paper towels.
  • Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done.
  • Transfer to a plate; keep warm.
  • Reduce heat to medium-high & add onion and garlic to pan; sauté 3 minutes, stirring frequently.
  • Add half of spinach; cook 1 minute, stirring frequently.
  • Add remaining half of spinach; cook 2 minutes or just until wilted, stirring frequently.
  • Remove from heat; stir in remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper and pinch of crushed red pepper flakes.
  • Divide spinach mixture among 4 plates; top each serving evenly with crumbled bacon and 3 scallops.
  • Serve immediately with lemon wedges, if desired.

Nutrition Facts : Calories 271.4, Fat 9.3, SaturatedFat 2.8, Cholesterol 67.8, Sodium 594.5, Carbohydrate 12.8, Fiber 2.6, Sugar 2.1, Protein 33.7

SPINACH SALAD W/ PAN-SEARED SCALLOPS AND WARM BACON DRESSING



Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing image

Make and share this Spinach Salad W/ Pan-Seared Scallops and Warm Bacon Dressing recipe from Food.com.

Provided by MixnVixn

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb large scallop, rinsed and patted dry
1 bunch fresh Baby Spinach, rinsed (pre-bagged or bulk)
6 slices thick-cut bacon, cut into quarter inch strips
1 small red onion, small diced
2 garlic cloves, minced
1 cup white wine
2 tablespoons unsalted butter
salt
pepper
garlic salt

Steps:

  • Sprinkle Scallops with salt/pepper/garlic salt and set aside.
  • In a large dry non-stick skillet crisp up bacon strips until they reach your desired crispiness. Scoop out bacon crisps onto a flat paper towel. Drain off half the bacon grease into a container or coffee mug. Set aside.
  • To remaining bacon grease, add seasoned scallops in single layer to pan. Once you add to the pan, let brown for 4-5 minutes without disturbing them. Flip and repeat browning process for another 4-5 minute
  • Remove from pan to reserved paper towel where you put your cooked bacon crisps.
  • Add two tbsp of reserved bacon grease to hot pan. Add diced onion. Season with salt/pepper/garlic salt and saute until tender. Add garlic and stir often to avoid burning. Once garlic is soft, add white wine to hot pan and scrap up all the pits on the bottom. Bring to a boil then reduce to low heat and simmer until slightly reduced. Add butter and stir until melted.
  • Add the scallops back into the dressing and cook for 2-3 minutes until heated through.
  • Divide fresh spinach onto serving plates, or place in center of one large serving platter. Arrange scallops on bed of spinach. Pour warm dressing over salad and sprinkle with reserved bacon crisps.
  • Serve warm and enjoy!

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