Scallops with Wilted Spinach and Arugula
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Martha Stewart Living, March 2009
- Prep Time 10 minutes
- Total Time 20 minutes
- Yield Serves 4
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Ingredients
- 16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons safflower oil
- 2 garlic cloves, thinly sliced lengthwise
- 7 ounces baby spinach (about 10 cups)
- 7 ounces baby arugula (about 10 cups)
- 1/4 teaspoon crushed red-pepper flakes
Directions
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Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.
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Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.
This is very tasty, healthy and quick. I LOVE spinach so I skipped the arugula and added some toasted pine nuts for texture and a twist. This is top notch for me!!!
These scallops were SPECTACULAR!! We simply loved them. I'm a big fan of arugula, so we skipped the spinach and went all-arugula in our dish. My they were good. Only downer was that I think my pan got a little too hot, and some of the searing was left stuck to the bottom of the pan. Boo...that's the best part. But still 5 stars out of 5!!
Made this with fresh spinach and arugula from the garden--great way to combine two veggies which are picked together. The scallops were easy and delicious.
I really liked the scallops, however, found the spinach to be really bitter for some reason.
Quick, easy and delicious. I replaced the arugula with broccoli rabe, and it was just as good. My cast-iron pan works great to sear the scallops.
I made this one. Thumbs up, but add some lemon juice. See my results at www.marthaandme.net