Monday, June 3, 2013

Scallops with Spinach and Beans

A quick one for tonight. Canned beans cooked with garlic, onions and spinach make for a hearty accompaniment to some fresh sea scallops.  Serve this with a crisp side salad lightly dressed with oil and vinegar to give yourself an acidic bite in between the rich mouthfuls of scallops and beans.

Share contents used
All the spinach
A few of the red leaf and romaine leafs for the side salad

1 tbs olive oil
1/3 cup onion, minced
1 clove garlic, minced
1 can white beans (14 oz), rinsed and drained
4 cups baby spinach
1 lb large sea scallops
Salt and black pepper to taste
1/2 tbs olive oil
1/2 tbs butter
2 tbs fresh lemon juice

Heat the oil in a medium saucepan over low heat. Add the onion and garlic; saute until the onion is soft and translucent, 2 to 3 minutes. Add the beans and spinach and continue to cook until the beans are hot and the spinach is wilted. Cover to keep warm.

Heat the 1/2 tbs oil and butter in a large skillet over medium-high heat. Rinse and dry the scallops and season with salt and pepper on both sides. Add the scallops to the pan and sear the scallops for 2 to 3 minutes per side, until nicely browned.

Before serving,  season the beans with salt and pepper, then divide among your plates and top with scallops. Drizzle with the lemon juice and serve immediately.

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