members recipes

The firmness of the scallops against the texture of the wilted spinach makes for a nice contrast, with a tart citrus element in the spinach instead of directly on the scallops. I made it as an alternative to having a starch as a part of a main course.

Ingredients
Spinach:

2 cloves of garlic, finely chopped

1 large shallot, finely sliced

1 1/2 tablespoons of extra virgin olive oil

1 package of pre-washed baby spinach

Salt (to taste)

Pepper (to taste)

2 teaspoons of lime juice



Scallops:

1/2 pound sea scallops

1/8 cup extra virgin olive oil—plus 2 tablespoons for cooking

2 teaspoons of minced garlic

a couple of pinches of dried thyme

fresh cracked pepper (to taste)

sea salt (to taste)

Method
Spinach:
2 cloves of garlic, finely chopped
1 large shallot, finely sliced
1 1/2 tablespoons of extra virgin olive oil
1 package of pre-washed baby spinach
Salt (to taste)
Pepper (to taste)
2 teaspoons of lime juice
Heat a tablespoon or so of olive oil in a large pan (on medium-high). Cook garlic and shallots until softened. Then add a couple of bunches of spinach and let it wilt. As it reduces in size, add more spinach. Repeat until entire bag has been incorporated. Fold until all spinach is wilted. Lower heat and add lime juice.

Scallops:
1/2 pound sea scallops
1/8 cup extra virgin olive oil—plus 2 tablespoons for cooking
2 teaspoons of minced garlic
a couple of pinches of dried thyme
fresh cracked pepper (to taste)
sea salt (to taste)
Set scallops to marinate in a mixture of the other ingredients for 20 minutes. Then heat oil in a large pan on medium-high. Once the oil is just starting to smoke, put scallops in the pan. DO NOT move them once they are in there. Cook for 1 1/2-2 minutes on each side.