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

Yields4 Servings

 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

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.


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.

Nutrition Facts

Serving Size 1 cup wilted spinach salad

Servings 4

Amount Per Serving
Calories 360Calories from Fat 48
% Daily Value *
Total Fat 20g31%

Saturated Fat 3g15%
Cholesterol 30mg10%
Sodium 230mg10%
Potassium 1150mg33%
Total Carbohydrate 24g8%

Dietary Fiber 5g20%
Sugars 15g
Protein 20g40%

Calcium 148%
Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.