Creamy Spinach and Leeks with Seasoned Scallops Review!

Seared Scallops with Creamy Spinach and Leeks

These scallops are very good. I loved the 

greens with these. Next time I will use all spinach. The scallops were way too salty. I 


will not add any salt at all the next time I make these. Don loved them, except for the salt. I will be making these again. 

Ingredients:

I had this instead of spinach

Melt butter

Add greens-I used a larger skillet and cooked all 

at same time instead of half and half

Cook till wilted

Put in bowl

Melt butter

Add onion and salt

(I don't think it needs salt at all)

Cook for about 5 minutes

Add garlic

Add wine-cook about 2 minutes

Add cream-cook about 2 minutes

Add salt, pepper and nutmeg

(I don't think you need the salt here either)

Stir in cheese

Add greens

Pat scallops dry

Salt and pepper

(I don't think you need the salt)

Put greens on plate

Heat oil-Cook scallops about 2 or 3 minutes per side

Put on top of greens

Serve and

Enjoy!

Recipe:

Sweet leeks and rich cream mellow the slightly bitter edge of sautéed fresh spinach. Together, they make a luscious bed for seared scallops.

Serves 4

  2-1/2 Tbs. unsalted butter

12 oz. baby spinach (about 12 loosely packed cups)

2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)

Kosher salt

2 large cloves garlic, minced

1/3 cup dry white wine

1/3 cup heavy cream

Freshly ground black pepper

Pinch freshly grated nutmeg

2 Tbs. freshly grated Parmigiano-Reggiano

16 large dry-packed sea scallops

4 tsp. vegetable oil

Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (you don’t need to add more butter). Squeeze handfuls of the spinach to release as much liquid as possible.

Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and a pinch of salt. Cook until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add the cream and simmer until it’s thickened and coats the back of a spoon, about 2 minutes. Season with 1/2 tsp. salt, a generous grind of pepper, and the nutmeg. Stir in the cheese and gently fold in the spinach. Keep warm.

Pat the scallops dry and remove the side muscle if still attached. In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat until shimmering hot. Season the scallops with salt and pepper. Add half of the scallops to the pan and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Flip and continue to cook until just opaque in the center, about 2 minutes more. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining 2 tsp. of oil and the scallops. Serve the scallops over the spinach.

 nutrition information (per serving):

Calories (kcal): 420; Fat (g): 21; Fat Calories (kcal): 190; Saturated Fat (g): 10; Protein (g): 32; Monounsaturated Fat (g): 6; Carbohydrates (g): 24; Polyunsaturated Fat (g): 3; Sodium (mg): 1220; Cholesterol (mg): 105; Fiber (g): 5;

I served these scallops with 

baked-whole-cauliflower

Enjoy! 

Lenetta