Seared scallops with spinach


1 to  pound dry sea scallops
2 garlic cloves, sliced
12 ounces fresh baby spinach
2 teaspoons butter
3 teaspoons olive oil
Freshly ground black pepper
kosher  salt

First Remove the small side muscle from all scallops, rinse with cold water and then dry each scallop.
Heat the saute pan with butter and oil in it. Season  the scallops to taste with salt and papper. Gently add the scallops in a heated pan, making sure they are not touching each other. Fry the scallops for 1 and a half  minutes on each side. The scallops should have a golden crust on each side while still being translucent in the center.

At the same time, boil the spinach in salted water for about 2 minutes and remove from pot. In a large dish place a spinach and scallops on top. Serve the dish while its still warm.

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