Pan Seared Sea Scallops

I was watching the Food Network off and on last night while watching Supernatural and thought tomorrow I will make my pan seared sea scallops, some sauteed spinach with barley pearls (mushrooms optional) and some kind pasta with a lemon butter sauce lightly tossed in it.

I rarely get to cook good seafood since it is so hard to find at the store, but I bought some frozen sea scallops a couple of weeks ago and need to clear out the freezer.

For this dish you will need:
Approximately 4 to 10 large sea scallops.  They should be about an inch in diameter.  4 to 5 for one serving 8 to 10 for 2 servings and so on.
One bag of fresh baby spinach rinsed and spun dry
Two lemon
A good white wine you like to drink and cook with, I prefer a Pinot Grigio for this
Sea salt
Fresh cracked black pepper
Barley pearls
Baby Bella mushrooms are optional if you like them
pasta of your choice, tonight I am going to finish off the box of linguine I opened up a couple of nights ago.
Extra virgin olive oil

Ok, start with the pasta since you want to cook it al dente and then finish it in the sauce  before serving.  Bring water to boil, cook till it is just slightly hard in the center and drain.  Place back into the pot and drizzle about 1 teaspoon of the olive oil over it and toss to coat.  Add more if you would like.

In a small pot add about 1/8 to 1/4

For the sea scallops, you want to rinse and pat dry.  You will need a heavy skillet, heat on medium/high and place about 1 tablespoon of butter and 1 teaspoon of the olive oil and heat till the butter and oil have blended.  Once you start to see the butter is trying to turn caramel color add your scallops one one side and let cook for about 3 to 4 minutes and then turn over and cook for another 3 to 4 minutes.  Place the scallops on a piece of paper towel and grab your spinach.

Using the same skillet, add 1 tablespoon of butter and 2 teaspoons of olive oil to the skillet without removing what you left behind from the scallops.  Once the butter and oil have blended, toss in the drained spinach and cover.  cook for about 2 minutes and then squeeze 1/2 of a lemon and drizzle about 1/4 cup of the white wine, toss and cover again.  At this time you want to add the mushrooms to the top of the mixture, approximately 5 to 6 sliced medium mushrooms.  Cook for about 5 minutes then add the barley pearls that have been drained and toss in and cook till warmed.

Lemon butter in my opinion is easy, you just melt a sick of butter and add the juice of half a lemon to it.  Others make this elaborate thick sauce but for me, this dish is all about simplicity and elegance.

Grab a plate, toss the pasta with some of the warmed lemon butter and place in the center of the plate.  Place some of the spinach on top of the pasta, a couple of the scallops you have been keeping warm.  You can drizzle some of the lemon butter over each of the scallops and the spinach if you would like to add a bit of pizazz to them, then with the remaining half of lemon you want to cut little wedges and garnish the dish with them and serve.



About Brandi W.

A simple girl trying to make cooking simpler.
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