Sea Scallops With Mushrooms And Spinach Recipe

By Shirl

Very Good!!!

Ingredients

• 6 good-sized sea scallops, shelled and cleaned;
• 5 oz. mushrooms, sliced;
• 6 oz. spinach, washed and stems trimmed;
• Fresh nutmeg, for grating;
• 3 tbsp. of ghee;
• 2 tsp. coconut oil;
• Sea salt and freshly ground black pepper to taste;

Details

Adapted from paleoleap.com

Preparation

Step 1

Melt 1 tbsp. of ghee in a skillet placed over a medium-high heat.
Once the ghee is warm and slightly sizzling, add the mushrooms to the skillet and cook for a minute.
Add the spinach and cook for another minute.
Drain the juices from the pan and strain the spinach into a bowl using a colander or a sieve. Keep the juices in a separate bowl.
Set the spinach and mushrooms aside, but keep the skillet handy.
In another skillet, heat up the coconut oil over a medium-high and add the scallops.
Sauté the scallops for a few of minutes without touching them; then add 1 tbsp. of ghee.
Flip the scallops over, season to taste with salt and pepper, baste them with the oil from the pan, and let them cook for another minute or two.
Bring the juices from the spinach and mushrooms back to the pan you used for the vegetables and add the remaining ghee. Over a medium heat, whisk everything together, and season to taste with salt, pepper, and a fresh grating of nutmeg.
Arrange the scallops on top of the vegetables and pour some of the sauce on top.