Pan-Seared Scallops with Spinach-Mushroom Saute |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tablespoon olive oil |
1 1/2 pounds sea scallops, rinsed and patted dry |
1/2 teaspoon each salt and pepper |
2 teaspoons olive oil |
2 garlic cloves, minced |
2 cups sliced shiitake mushrooms |
1 teaspoon each dried oregano and dried thyme |
2 (5-ounce) packages baby spinach |
1/4 cup dry vermouth |
Directions:
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sea scallops with salt and pepper; add to pan. Sear for 1 minute per side or until golden brown. Remove scallops; set aside. Using same pan over medium heat, carefully add 2 teaspoons olive oil and minced garlic; cook for 1 minute. Add sliced shiitake mushrooms, and cook for 1-2 minutes or until mushrooms soften and release their juices. Add oregano and thyme, and cook 1 minute more or until fragrant. Add spinach and vermouth, and cook for 30 seconds or until spinach just begins to wilt; return scallops to pan, and cook 3 minutes more. Serve.
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