Seafood Skewers on a Bed of Chile-Garlic Spinach (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
twelve 12 to 16 count shrimp, deveined |
twelve 2-inch cubes sustainable firm white fish, such as halibut |
8 large sea scallops, tough muscle removed |
3 tablespoons evoo, plus more for drizzling |
sea salt and freshly ground pepper |
4 cloves garlic, finely chopped |
1 chile pepper (cherry, long red or fresno), seeded and finely chopped |
2 pounds spinach from the farmer's market (about 4 bunches), stemmed |
freshly grated nutmeg |
2 lemons, halved |
Directions:
1. Position a rack in the upper third of the oven and heat the broiler.
2. Thread the shrimp, fish and scallops onto 4 metal skewers, alternating them. Drizzle with EVOO to coat and sprinkle with a little sea salt and pepper. Broil, turning occasionally, until firm and opaque, 7 to 8 minutes.
3. Meanwhile, heat 3 tablespoons EVOO in a large saucepot over medium heat. Add the garlic and chile pepper and cook, stirring, for 2 minutes. Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg.
4. Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.
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