Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pan fried scallops with wilted spinach. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Serve over spinach over risotto topped with scallops. Add spinach to liquid in skillet. Add vinegar and toss to coat evenly.
Pan fried scallops with wilted spinach is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Pan fried scallops with wilted spinach is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have pan fried scallops with wilted spinach using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Pan fried scallops with wilted spinach:
- Get 4 scallops per person
- Take Large bag of baby spinach, washed and dried
- Make ready Olive oil
- Prepare to taste Salt and pepper
- Make ready Wedge of lemon to serve
Season sea scallops with salt and pepper; add to pan. This nutritious dish can be augmented with boiled new potatoes for a more substantial plateful. Swap the spinach for any greens you prefer - French beans, asparagus or kale, for example. An amazing summer dish, Any questions or suggestions leave a comment, Don't forget to like and subscribe to help us grow, Happy cooking & happy eating For.
Instructions to make Pan fried scallops with wilted spinach:
- Fry scallops in a little oil for 6-7 mins on a medium heat turning frequently.
- Move to one side of the pan. Add spinach and wilt down for no more than 1 min. Add salt and pepper. Plate up and serve with a wedge of lemon :)
Add scallops to pan and top with the fresh spinach. Fresh spinach needs only the very briefest cooking, to keep its colour and texture. Here's how to wilt it properly. Cook in a wide frying pan with high sides: When cooking spinach, it's best to use a frying pan with high sides, although a wok also works very well. The wide surface area of a frying pan also helps expose as much of the spinach to heat as possible, allowing it to wilt evenly and evaporate liquid.
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