Fish

pan seared scallops over wilted baby spinach is for Dinner.

pan seared scallops over wilted baby spinach takes 10 minutes to prepare.

pan seared scallops over wilted baby spinach takes 15 minutes to cook.

pan seared scallops over wilted baby spinach makes 2 servings.

The ingredients for pan seared scallops over wilted baby spinach are:

approximately 16 large scallops
1 bag of baby spinach
1/2 large sweet onion roughly chopped
1 package of shitake mushrooms, sliced
2 tbsp olive oil
about 3 tbsp balsamic vinegar
3 cloves of garlic minced
fresh chervil
coarse ground black pepper

Here is how you make pan seared scallops over wilted baby spinach:

Heat 1 tbsp olive oil in skillet over med high heat.Add scallops and sear on both sides, reduce heat slightly add fresh chopped chervil and cook scallops until just firm to touch and barely opaque.While scallops are cooking (about 3 min) heat another large skillet with 1 tbsp olive oil, when hot add onion and sautee until softened about 1-2 min. Remove scallops from pan to a warm plate while onions are cooking.Add mushrooms and garlic and sautee until soft.In the scallop pan on med heat add fish stock and balsamic vinegar and reduce slightly while vegetables cook.To vegetables add spinach and toss, add the reduced vinegar to the vegetables and toss to coat.Scoop out the vegetables to a serving plate, top with scallops and pour remaining liquid on top.Number of Servings: 2Recipe submitted by SparkPeople user ACCDNTLATHLETE.

The nutritional information for pan seared scallops over wilted baby spinach is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 352.3

• Total Fat: 16.3 g
• Cholesterol: 40.4 mg
• Sodium: 478.1 mg
• Total Carbs: 23.5 g
• Dietary Fiber: 6.4 g
• Protein: 31.2 g