SEARED SCALLOPS WITH BABY SPINACH by Angel Fuentes This recipe represents delicacy, and it looks fancy when you plate it. It’s the perfect recipe to try if you want to impress someone with a simple dish. Serves: 4
Estimated Cook Time: 30 minutes
Ingredients 2 strips bacon, thinly sliced ½ small red onion, minced 1 clove garlic, minced 1 14-ounces cannellini beans, rinsed and drained 5 ounces baby spinach 1 lemon, juiced 1 pound large sea scallops Salt, to taste Black pepper, to taste 1 tablespoon butter Directions 1. Heat a medium saucepan over low heat and cook the bacon until it has started to crisp. 2. Add onion and garlic to the bacon, and saute until translucent, about 2-3 minutes. 3. Add the beans and spinach and simmer until the beans are warm throughout and the baby spinach has wilted, about 4-5 minutes. Set aside. 4. Heat a large skillet over medium high heat. Blot the scallops dry with paper towels and remove the adductor muscle on the side of each scallop. Season on both sides with salt and pepper. 5. Add the butter to the skillet. Once melted, add the scallops and sear for 2-3 minutes on each side until caramelized. 6. Add the lemon juice to the beans and spinach. Assembly: 1. Divide the spinach and bean mixture into 4 warm bowls and top with scallops.
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