Pan Seared Scallops and Spinach

pampered chef
Pan Seared Scallops and Spinach
Pan Seared Scallops and Spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound Scallops (the bigger sea scallops) ( I usually by 5 a person)

  • 1/2

    C diced red bell pepper

  • 2

    T finely chopped shallots

  • 1

    lemon

  • 1

    t olive oil

  • 1

    package 10 oz. fresh baby spinach

  • 1/4

    t salt

  • dash of ground black pepper

  • 1

    T 70% vegetable oil spread (I just use spray pam)

Directions

Remove muscles from the scallop sides and rinse well. Pat dry with paper towel. Lightly season with a dash of salt Dice pepper. Chop Shallots. Zest lemon measuring 1 t. Juice lemon measuring 1 t. Heat skillet (12 in.) Add olive oil, bell pepper, and shallots. Cook 1 min. Add spinach and lemon zest and juice, salt and black pepper. Cook 2 minutes, stirring, until spinach starts to wilt. Remove from heat but keep warm. Pour of any liquid from pan. Return skillet to heat. Lightly spray with cooking spray. Make sure pan is very hot before adding scallops. Add scallops. You want to sear until golden brown 2-3 min. Turn and do same on other side. Serve immediately over the spinach.

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