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Recipe: Pan-Seared Scallops with Spinach-Mushroom Saute

Posted by on Feb. 6, 2013 at 5:43 PM
  • 5 Replies
1 mom liked this

Pan-Seared Scallops with Spinach-Mushroom Saute

                    

Yield: Makes 4 servings (serving size: 2 1/4 cups)

Calories per serving: 290


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
  • garlic cloves, minced
  • 2 cups sliced shiitake mushrooms
  • 1 teaspoon each dried oregano and dried thyme
  • (5-ounce) packages baby spinach
  • 1/4 cup dry vermouth

Preparation

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.

by on Feb. 6, 2013 at 5:43 PM
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Replies (1-5):
mp3mom
by on Feb. 6, 2013 at 5:51 PM
1 mom liked this

OMGosh... I'll have to double this one, too~ one for me, one for them... All my favorites in one dish! TY!

Quoting MamaMandee:

Pan-Seared Scallops with Spinach-Mushroom Saute

                    


Yield: Makes 4 servings (serving size: 2 1/4 cups)

Calories per serving: 290


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


Preparation

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.



cmorris1200
by Silver Member on Feb. 6, 2013 at 7:13 PM

Sounds delish.  If I could only get my hubby to eat mushrooms and cooked spinach.

darbyakeep45
by Darby on Feb. 7, 2013 at 6:17 AM

That looks tasty!

Krysden
by Platinum Member on Feb. 7, 2013 at 12:37 PM

never had a scallop

CrazedMomof2
by on Feb. 7, 2013 at 6:23 PM

Yum!


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