Scallops with Mushrooms and Spinach

By kmgulick

Ingredients

• 20 sea scallops, trimmed of the small hard muscle
• Kosher salt and freshly ground black pepper
• 1/4 cup all purpose flour
• 4 T. unsalted butter
• 1 c. chopped shallots or leeks
• 8 oz. baby portabella mushrooms, sliced
• 1/2 cup dry white wine
• 2 T. grated Parmesan cheese

Preparation

Step 1

Preheat oven to 275’
Soak the scallops in milk for ½ an hour. Pat the scallops dry and season generously
with salt and pepper. Toss the scallops in the flour. Heat 2 T. olive oil in a large (12”) sauté pan. When the oil is very hot add half the scallops and sauté on one side without moving until browned, about 3 minutes. Turn the scallops and cook for about 2 minutes more so the scallops are still a little raw in the center. Transfer the scallops to a heatproof platter and keep them warm in the oven. Repeat with the remaining scallops and add them to the platter in the oven.

Melt the butter in the pan and add the shallots. Cook over medium heat for 2 minutes. Add the mushrooms and cook for 4-5 minutes, turning until browned and tender. Add the wine and scrape up the brown bits with a wooden spoon. Cook for 2 minutes to reduce the wine.

Add the spinach to the pan in handfuls – tossing with the sauce to help it wilt. When the spinach is wilted, add the spinach mixture to the scallops in the oven. Sprinkle with the parmesan cheese and bake for 3 minutes, until the scallops are just cooked.

You can add additional parmesan cheese before serving.