Pan-Seared Scallops with Spinach-Mushroom Saute
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds sea scallops, rinsed and patted dry
- 1/2 teaspoon each salt and pepper
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 2 cups sliced shiitake
- 1 teaspoon each dried oregano and dried thyme
- 2 (5-ounce) packages baby spinach
- 1/4 cup dry vermouth
Preparation
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sea scallops with salt and pepper; add to pan. Sear for 1 minute per side or until golden brown. Remove scallops; set aside. Using same pan over medium heat, carefully add 2 teaspoons olive oil and minced garlic; cook for 1 minute. Add sliced shiitake mushrooms, and cook for 1-2 minutes or until mushrooms soften and release their juices. Add oregano and thyme, and cook 1 minute more or until fragrant. Add spinach and vermouth, and cook for 30 seconds or until spinach just begins to wilt; return scallops to pan, and cook 3 minutes more. Serve.
Nutritional Information
Calories per serving: | 290 |
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Fat per serving: | 7g |
Saturated fat per serving: | 1g |
Monounsaturated fat per serving: | 4g |
Polyunsaturated fat per serving: | 1g |
Protein per serving: | 32g |
Carbohydrates per serving: | 23g |
Fiber per serving: | 5g |
Cholesterol per serving: | 56mg |
Iron per serving: | 4mg |
Sodium per serving: | 531mg |
Calcium per serving: | 112mg |
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