Triple Scallop Delight With Creamed Spinach Recipes

LOW CARB SEARED SCALLOPS WITH CREAMED SPINACH

Steps:

• Drain the scallops, pat them as dry as you can with paper towels and set them aside to dry out further.
• Melt 1 Tbsp butter and 2 Tbsp oil in a large skillet over medium heat. Add the chopped onions to the skillet and saute for about 5 min. Or until light brown and caramelized. Once onions are caramelized, add the minced garlic for about 30 seconds (do not burn)
• Add wine to deglaze the skillet and cook over med-high for a minute or two to blend. Add the spinach, cream, salt and pepper and nutmeg to the skillet and cook over med-low heat for about 5 minutes or until thoroughly blended. Taste and add more seasoning if needed. Fold in the cheese and remove from heat.
• Pat the scallops dry again with paper towels, getting them as dry as you can to take a good sear. Season them with salt and pepper and ground fennel (sometimes I use smoked paprika).
• In a clean, large skillet,heat 2 Tbsp of oil over high heat until shimmering hot. Place half of the scallops in the skillet, starting with the 6:00 position and moving clockwise around the skillet. Cook them, undisturbed, until browned on the bottom (resist the temptation to pick them up and look or move them, they will come away from the pan easily once they are seared). Flip them (after about 2-3 minutes and continue to cook about 1 minute longer. Repeat with remaining scallops, adding (and heating)more oil to the skillet before searing if needed.
• Serve over the spinach and enjoy.

TRIPLE SCALLOP DELIGHT WITH CREAMED SPINACH

Steps:

• In a food processor chop up the baby spinach into small leaves (do not puree) and set aside.
• Combine the nutmeg, Parmesan cheese, jalapeño peppers and set aside.
• Put in a small dish the chopped up onions and set aside.
• On a flat plate put in 2 tablespoons flour and set aside.
• On another flat plate put in the bread crumbs, add and mix in the oregano and basil, set aside.
• In a small cup put in the beaten egg and set aside.
• COOKING THE SCALLOPS:.
• Heat 1 tablespoon margarine/butter & 1 tablespoon olive oil in a frying pan, dredge four scallops in the flour, then dip into the beaten egg, then into the bread crumbs and place in the frying pan, cook on one side until brown, turn and cook the second side (do not overcook); set aside on a big plate.
• Place 1 tablespoon of margarine/butter, 1 tablespoon olive oil and garlic in the same frying pan, add four scallops and fry on one side, turn over, add 1 tablespoon lemon juice, cook on one side until brown, turn and cook the second side (do not overcook); set aside on the big plate.
• Place bacon strips in the same frying pan, cook until almost done (do not over cook), then set aside. In the same frying pan add four scallops and fry on one side until brown, turn and cook the second side (do not overcook), next wrap the four scallops with the bacon strips (using toothpicks); set aside on the big plate.
• COOKING THE CREAMED SPINACH:.
• In a pot add 2 tablespoons margarine/butter and 1 tablespoon olive oil, add 2 tablespoons flour and whisk until smooth, add the heavy cream and half & half cream a small amount at a time (whisking) until you have a smooth consistency.
• Next add the reserved nutmeg, Parmesan cheese, jalapeño peppers, 1 tablespoon lemon juice and stir.
• Next add the spinach, stir and then remove immediately from the heat, add the red onions, salt & pepper to taste, and set aside.
• Finally step is to add some creamed spinach to individual plates, add one each of the three types of scallops on top, sprinkle with some grated carrots, add a little lemon juice on scallops and place lemon wedges on the side, heat the plate in a microwave oven for about 30 seconds just to warm up. Serve and enjoy!
• NOTE: You can also add some cooked Russet or Yukon seasoned potatoes on the plate as well.

BAY SCALLOPS WITH SPINACH AND GARLIC

Steps:

• Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
• Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. 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 heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.

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.