Pan Roasted Sea Scallops with Wilted Spinach, California Raisins and Pine Nuts

AuthorCalifornia Raisins
RatingDifficultyBeginner
Yields4 Servings
Ingredients
 12 day boat sea scallops (1 ounce each)
 Kosher salt and freshly ground pepper, to taste
 ¼ cup extra virgin olive oil, divided
 1 large shallot, minced
 2 cloves garlic, minced
 1 Pound baby spinach leaves, washed
 ½ cup California raisins, plumped in 1/3 cup sherry wine
 ¼ cup pine nuts, toasted
Procedure
1

Season scallops on all sides with salt and pepper; set aside. Heat large non-stick skillet or heavy frypan over medium-high heat. Add 2 tablespoons oil and scallops, flat side down. Cook for 2 to 3 minutes or until bottoms of scallops are golden brown and release from pan. Turn and finish cooking over medium heat for 1 to 2 minutes more. Keep warm..

2

Heat another large sautépan over medium-high heat. Add 2 tablespoons oil; cook shallots and garlic, stirring constantly, until translucent (145°F), about 30 seconds. Toss in the spinach with some water still clinging to it. Salt and pepper and toss quickly until spinach is wilted. Add raisins and pine nuts; toss to combine. Immediately, divide mixture onto 4 plates and top with scallops. Drizzle with olive oil and serve at once.

Category, Cooking Method

Ingredients

Ingredients
 12 day boat sea scallops (1 ounce each)
 Kosher salt and freshly ground pepper, to taste
 ¼ cup extra virgin olive oil, divided
 1 large shallot, minced
 2 cloves garlic, minced
 1 Pound baby spinach leaves, washed
 ½ cup California raisins, plumped in 1/3 cup sherry wine
 ¼ cup pine nuts, toasted

Directions

Procedure
1

Season scallops on all sides with salt and pepper; set aside. Heat large non-stick skillet or heavy frypan over medium-high heat. Add 2 tablespoons oil and scallops, flat side down. Cook for 2 to 3 minutes or until bottoms of scallops are golden brown and release from pan. Turn and finish cooking over medium heat for 1 to 2 minutes more. Keep warm..

2

Heat another large sautépan over medium-high heat. Add 2 tablespoons oil; cook shallots and garlic, stirring constantly, until translucent (145°F), about 30 seconds. Toss in the spinach with some water still clinging to it. Salt and pepper and toss quickly until spinach is wilted. Add raisins and pine nuts; toss to combine. Immediately, divide mixture onto 4 plates and top with scallops. Drizzle with olive oil and serve at once.

Pan Roasted Sea Scallops with Wilted Spinach, California Raisins and Pine Nuts