Bay Scallops With Spinach And Garlic

Recipe Ingredients

2 teaspoons	10ml	Olive oil
3		Garlic - peeled and
1 teaspoon	5ml	Grated lemon zest
2 lbs	908g / 32oz	Fresh spinach - stemmed and
		But not dried
2 teaspoons	10ml	Kosher salt
		Freshly ground pepper to - taste
1 lb	454g / 16oz	Bay scallops
2 tablespoons	30ml	Fresh lemon juice
1/4 cup	59ml	White wine

Recipe Instructions

1. Heat 1 teaspoon on oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep Warm.

2. Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and saute until just cooked through, about 1 minute. remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.

3. Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.

Source:
Cooking Light, May/June 1993, page 90

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