Sea Scallops With Spinach and Oranges

Barb Gertz's Note:

These scallops are so tasty served with spinach and oranges. The recipe is courtesy of the Harvard Street Grill.

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 6 -8 large scallops
• 6 ounces baby spinach
• 2 navel oranges
• 5 large basil leaves , cut into thin strips
• 1 large shallot , finely chopped
• 1 garlic clove , chopped
• 3 ounces olive oil
• 1 tablespoon butter
• fresh cracked black pepper
• kosher salt

Directions:

1. Mix finely chopped shallots and garlic set aside.
2. Segment oranges and place segments in a small mixing bowl; add the thin strips of basil to the orange segments, add 1/2 of the finely chopped shallots & garlic to the orange segments; add 1-ounce of olive oil & cracked pepper,Gently Mix; set aside( this can be made early but most be at room temperature to serve).
3. Place TWO saute pans on medium-high heat; season scallops with salt and pepper; divide the remaining olive oil into the TWO preheated pans: In one pan, add butter,Add reserved garlic and shallots, Quickly stir for 10 to 15 SECONDS and Add spinach; saute 20 to 30 seconds; remove from heat and season.
4. In the other pan, Add the seasoned Scallops, sear for about 1 to 2 minutes, Flip over scallops and sear other side for about 1 to 2 minutes; remove from heat (do-not over cook). The center will look slightly translucent when cooked properly.
5. Place sauteed spinach in center of plate, arrange scallops and oranges around the spinach, Serve.

Reviews

[Marie]

I had made this quite a while ago and thought I had given a review, but it is not showing so here goes again. This was a wonderful dish and quite a unique blend of flavors. It went together real quickly and I absolutely loved it, especially the orange mixture. It reminded me of an orange salad my family made when I was a child. Thanks once again, Barb for another super recipe.