Pan-searing scallops is a great way to cook them quickly to keep them succulent while creating a golden brown crust. I love pairing this delicately sweet seafood with wild shiitake mushrooms and tender baby spinach for a complete and satisfying meal.
Pan-Seared Scallops with Spinach-Mushroom Saute
- 1 Tbsp olive oil
- 2 lb sea scallops, patted dry
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
- 2 cup sliced shiitake mushrooms
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 10- oz package baby spinach leaves
- ¾ cup vermouth or dry white wine or reduced-sodium chicken broth
Heat the oil in a large skillet over medium-high heat. Season both sides of the scallops with salt and pepper and add to the hot pan. Sear for 1 minute per side, or until golden brown. Remove the scallops from the pan and set aside.
To the same pan over medium-high heat, add the garlic. Cook for 1 minute. Add the mushrooms and cook for 3 to 5 minutes, until the mushrooms soften and release their juice. Add the oregano and thyme and cook for 1 minute, or until the herbs are fragrant. Add the spinach and vermouth and cook for 30 seconds, or until the spinach leaves just begin to wilt.
Return the scallops to the pan, nestled into the spinach and mushrooms, and cook for 3 more minutes, or until the scallops are opaque and cooked through. Serve scallops with the mushrooms and spinach.
Reprinted from Robin Rescues Dinner Copyright (c) 2009 by Robin Miller. Published by Clarkson Potter/Publishers, a division of Random House, Inc.