Lime Seared Scallops
With Spinach and Walnuts
Serves 6
Ingredients
Caramelized Walnuts
1/4 cup walnut pieces
1 teaspoon sugar
Lime Seared Scallops
4 teaspoons extra virgi
1 teaspoon grated lime zest
2 cloves garlic, finely chopped
1 shallot, finely chopped
Juice of 2 limes
2 pounds fresh or frozen, thawed sea scallops
Spinach
2 teaspoons extra virgin olive oil
1 clove garlic, finely chopped
1 1/2 pound baby spinach
Salt and pepper to taste
Directions
1. For the walnuts: put walnuts in a dry nonstick pan over medium heat. Sprinkle with sugar. Cook until they are shiny and brown, four to five minutes, shaking the pan continuously. Put on a small plate, set aside.
2. For the scallops: whisk together two teaspoons of the oil, tarragon, zest, garlic, shallots, and half of the lime juice in a wide, shallow dish. Add scallops, toss to coat, cover and refrigerate for 30 to 45 minutes.
3. Heat a large skillet over medium heat for about two minutes. Add remaining two teaspoons oil and heat. Drain scallops from the marinade and rest them on a paper towel for a moment to dry. Add scallops to the skillet. Do not move them. Cook them on one side for two to three minutes, until browned. Turn over and repeat the process.
4. When the scallops are cooked through and opaque add the rest of the lime juice over the scallops. Remove the scallops and the accumulated pan juices, and place them on a covered plate to keep warm.
5. For the spinach: heat oil in a large skillet over medium heat. Add garlic and cook until lightly browned. Add the spinach and cook briefly until the leaves are wilted. Season with salt and pepper.
6. Form a nest of spinach on each of six plates. Place a portion of the cooked scallops over the spinach, add a little of the pan juices, and top with the caramelized walnuts. Serve immediately.
Nutrition
Per serving (about 10oz/294g-wt.): 260 calories (80 fro9g total fat, 1g saturated fat, 50mg cholesterol, 620mg sodium, 19g total carbohydrate (6g dietary fiber, 1g sugar), 30g protein.
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