Wednesday, June 9, 2010

Scallops and Spinach

Bay of Fundy Scallops are very much missed by this Canuck Floridian

Publix sells Canadian scallops in their freezer section individually frozen and easy to use, although not as good they will do

Besides with a 30 year reunion coming up I might want to offset that pint of Haagan Dazz I ate last night

1 lb sea scallops
1/2 red pepper diced
1 stalk fennel diced optional ( I had fennel left over from yesterday's tomato soup)
1 shallot finely diced
1 lemon zested and juiced
1 pkg 10 oz spinach
salt pepper and nutmeg

wash scallops and dry well
heat frying pan medium high with tbs olive oil
add red pepper shallots and fennel and stir fry one minute
add spinach lemon zest and lemon juice and stir fry one minute adding salt pepper and nutmeg
remove veg mixture to plate
add tablespoon butter to fry pan
sear scallops2 minutes each side to sear side but not overcook season with salt and pepper

Place scallops over spinach and serve


  1. Looks enticing... It's either going to be Scallops w/Lemon Linguine for us tonight, or Chocolate Bread with Brie & Apples!

  2. Oh my, gotta try this one. When are you cooking this again??? Brenda