Lime Seared Scallops Over Baby Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Plump white scallops are elegantly presented in a nest of bright, barely cooked spring-fresh spinach leaves. Crispy sweet caramelized walnuts add a delicious contrast to the tender mollusks, which have been marinated in tart lime juice with a hint of garlic and tarragon. Ingredients:
2 teaspoons extra-virgin olive oil |
2 cloves garlic, minced |
1 small onion |
1/2 teaspoon dried tarragon leaves |
1/2 cup lime juice |
2 pounds sea scallops |
1/4 cup walnut pieces |
1 teaspoon sugar |
2 teaspoons olive oil |
2 teaspoons olive oil |
1 clove garlic, minced (1/2 teaspoon) |
1 1/2 pound baby spinach leaves |
Directions:
1. To Prepare the Lime-Tarragon Marinade
2. Combine the olive oil, garlic, shallot, tarragon, lime zest, and half the lime juice. Toss the scallops with the marinade, and set it aside in the refrigerator to marinate for no longer the 30 to 45 minutes.
3. To Prepare the Caramelized Walnuts
4. Meanwhile, place the walnuts in a dry nonstick pan on medium heat. Sprinkle them with sugar, and cook until they are shiny and brown, 4 to 5 minutes, shaking the pan continuously. Reserve these for the garnish.
5. To Prepare the Scallops
6. Heat a heavy-bottom pan over medium heat for about 2-minutes. Add the olive oil to the pan and heat. Drain the scallops from the marinade, and rest them on a paper towel for a moment to dry. Gently add them to the pan; try not to crowd them together. Do not move them, as that makes the searing process more difficult. Cook them on one side for 2 to 3 minutes, until the scallops are browned. Turn them over, and repeat the process.
7. When the scallops are cooked through and opaque, deglaze the pan by adding the rest of the lime juice over the scallops. Remove the scallops and the accumulated pan juices, and place them on a covered plate to keep warm until the spinach is sautéed.
8. To Prepare the Spinach
9. Heat the olive oil in a hot pan, add the garlic, and lightly brown it. Immediately add the spinach, and cook briefly until the leaves are wilted. Season with salt and pepper.
10. Form a nest with the sautéed spinach on each plate. Place a portion of the cooked scallops over the spinach, add a little of the pan juices, and top with the caramelized walnuts.
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