Scallops With Wilted Spinach And Arugula Recipes

Steps:

• 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.
• 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.

Steps:

• Place oven rack at center of oven and preheat broiler.
• Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
• While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.
• In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.
• Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
• While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.
• Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.

Steps:

• In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
• Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
• Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
• Remove scallops from skillet. Deglaze skillet with white wine.
• Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
• Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.

Steps:

• In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

Steps:

• In a small bowl, whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil, sesame oil, and salt and pepper to taste.
• In a bowl toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture.
• Remove tough muscles from side of each scallop if necessary. Pat scallops dry with paper towels and season with salt and pepper. In a heavy non-stick skillet just large enough to hold scallops in one layer, heat remaining 1/2 tablespoon olive oil over moderately high heat until hot but not smoking and sauté scallops until golden and cooked through, about 2 minutes on each side. Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and boil until reduced to a glaze. Add glaze to scallops and toss to coat well. Keep scallops warm.
• Add slaw to skillet and cook over moderately high heat, stirring, just until cabbage is wilted, 1 to 2 minutes. Season slaw with salt and pepper.
• Serve slaw topped with scallops and garnished with scallion greens.

Steps:

• Rinse scallops, pat dry and set aside.
• Slice peppers lengthwise inot 1/2 inch wide strips.
• In a large skillet, melt the butter over medium-high heat.
• Stir fry the sweet pepper strips and garlic for 4-5 minutes or until just tender.
• Add arugula; stir fry for 30 seconds or until just wilted.
• Divide vegetable mixture among 4 dinner plates. Cover; keep warm.
• To the same skillet, add cream and tomato paste.
• Bring mixture to a boil and add scallops.
• Simmer, uncovered, for 2-3 minutes or until scallops are opaque.
• Remove scallops with a slotted spoon; arrange alongside vegetables.
• Return cream mixture to boiling; cook for 1 minute or until mixture is slightly thickened, stirring briskly with a whisk.
• Add lime juice, salt and pepper.
• Spoon cream mixture over scallops.

Steps:

• Beat 1 Tbsp. of the olive oil, the mustard, vinegar and water with wire whisk until well blended; set aside.
• Wrap 1 bacon strip around each scallop; secure with toothpick. Heat remaining 1 Tbsp. oil in large nonstick skillet on medium-high heat. Add scallops; cook 1 minute on each side or until scallops turn opaque. Remove from skillet; cover to keep warm. Add spinach to skillet; cook 1 to 2 minutes or until spinach is slightly wilted, stirring occasionally.
• Divide spinach among 4 salad plates. Remove and discard toothpicks from scallops; place 2 scallops on each plate. Drizzle with the Dijon dressing.