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Sea Scallops with Wilted Lemon Spinach

Food Network Canada
YIELDS
4 servings
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Ingredients

1
lb(s) large sea scallops (about 10 scallops)
2
Tbsp unsalted butter
2
Tbsp minced shallots
2
Tbsp small capers
¼
cup olive oil
1
lb(s) spinach leaves, well washed in several changes of cold water, drained, and squeezed of excess liquid
2
Tbsp freshly squeezed lemon juice
fine sea salt and freshly ground black pepper to taste
All-purpose flour, for dusting
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Directions

Step 1

Preheat the oven to 375°F.

Step 2

Dust each scallop with flour and season with salt and pepper.

Step 3

Put the butter in a 10- or 12-inch ovenproof sauté pan and melt it over medium-high heat. When the butter begins to foam, add the scallops to the pan, and brown them, approximately 2 minutes. Turn the scallops over and add the shallots and capers to the pan. Transfer the pan to the oven and bake for 7 minutes.

Step 4

Meanwhile, pour the olive oil into a sauté pan and heat it over medium-high heat. Add the spinach and lemon juice and sauté until the spinach is just wilted, approximately 2 minutes. Season the spinach with salt and pepper. Transfer the spinach to a platter and cover loosely with foil to keep it warm.

Step 5

Remove the scallops from the oven, arrange the scallops over the spinach. Spoon the shallots and capers over the scallops and serve.

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My rating for Sea Scallops with Wilted Lemon Spinach
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