Pan-Seared Scallops w/ Spinach
4 servings
1 lb fresh sea scallops
2 tbs all-purpose flour
2 tsp blackened steak seasoning or cajun seasoning
1 tbs vegetable oil
1 (10 oz) package fresh spinach
1 tbs water
2 tbs balsalmic vinegar
1/4 cup cooked bacon pieces
Rinse scallops well and pat dry. In a plastic bag combine flour and seasoning. Add scallops to bag and toss to coat. In a large skillet cook scallops in oil over medium heats for about 6 minutes till browned and opaque, turning once. Remove scallops from skillet.
Add spinach to skillet spinkle w/ water. Cook covered over medium heat about 2 minutes or until spinach is wilted. Add vinegar, toss to coat evenly. Return scallops to skillet and sprinkle bacon on top.
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Linguine w/ Scallops, Sun-dried Tomato, and Pine Nuts
1/4 cup pine nuts
3/4 lb linguine
6 tbs olive oil
1 1/2 lb sea scallops
salt
1/2 cup oil packed sun-dried tomato, drained and cut into 1/ inch pieces
6 cloves garlic
6 tbs chopped fresh parsley
1/4- 1/2 tsp red pepper flake
Heat oven to 350 degrees. toast pine nuts in oven till golden brown, about 8 minutes.
In large pot of boiling, salted water, cook linguine until just done, about 12 minutes. Drain pasta.
In a non-stick frying pan heat 1 tbs of oil over moderate heat, season scallops with some salt (about 1/8 tsp). Put scallops in the pan and sear until brown on bottom, flip and continue to cook 1-2 minutes longer. Remove scallops and cut into quarters.
In same pan, heat remaining olive oil, add tomatoes, garlic, 2 tbs of parsley, and red pepper flake, and 1/2 tsp salt. Cook, stirring for 1 minute. Toss w/ pasta, scallops, toasted pine nuts, and remaining 4 tbs of parsley.
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