- 4
Ingredients
- 2 Teaspoons Olive Oil
- 3 Cloves Of Garlic peeled and minced
- 1 Teaspoon Lemon zest
- 2 Pounds Fresh Spinach stemmed and (?washed?) but not dried
- 2 Teaspoons Kosher Salt or table salt
- 1 Unit Ground Pepper taste
- 1 Pound Bay Scallop
- 2 Tablespoons Fresh Lemon Juice
- 1/4 cup white wine (dry)
Preparation
Step 1
1. Heat 1 teaspoon on oil in a large pot over medium heat.
2. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds.
3. Add the spinach and toss from time to time until wilted.
4. Drain off the liquid and season with 1 teaspoon of salt and pepper.
5. Keep Warm. Heat 1 teaspoon of oil in a large nonstick skillet over medium heat.
6. Add the scallops and saute until just cooked through, about 1 minute.
7. remove the scallops from the pan and add the lemon juice and wine.
8. Cook, scraping the bottom of the pan, for 15 seconds.
9. 3.Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste.
10. Place a mound of spinach in the center of 4 plates and surround with scallops.
11. Serve immediately. Serves 4.