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Sam Adams and Garlic Scallops with a Creamy spinach purée.

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I’m in complete and total “Seafood” heaven this week! Seeing how I’m not that “much” of a seafood lover and there are a limited selection of seafood I do eat and cook with, sometimes writing recipes for seafood can be sort of a challenge. However, this was very easy!! Scallops are one of my all time favs for seafood and I really haven’t cooked with them in quite a while sooooooo, this is what I came up with. Enjoy

1 lb large raw scallops
1 lb frozen spinach thawed
1 beer( I always use Sam Adams)
3 garlic cloves grated
2 teaspoons old bay
1/2 cup fat free cream
Salt and pepper
Olive oil

Heat spinach in your microwave for about 1 1/2 mins. Remove and add to a food processor, add cream, 1 clove garlic and a dash of salt and pepper. Purée on high for 1 min. Mix should a little bit thinner than a pesto. Remove and spoon mixture into a plate and set aside.

In a med bowl, add, scallops, old bay and mix. Next grab a large skillet and heat on med heat. Add a few drizzles of olive oil and 2 cloves of garlic grated to your skillet. Once hot, add scallops and cook on each side for roughly 2 mins( if scallop still sticks to the bottom of your skillet when you are ready to turn them, LEAVE them alone until they pull away easily. If you turn them too early when they are not ready you’ll end up tearing the scallop. When they release easily from the bottom then it’s ok to turn them to cook the other side). Once you have turned each scallop into their other sides and the pan starts to Caramelize, add in your beer. Wait about another min till Beer liquid has minimized to about a 1/2 cup, remove from heat.

Place each scallop on top of your spinach purée and sprinkle on some salt and pepper and serve. Super easy.

Cooking time : approx 5 mins

Serves 4 peeps ( 4 scallops a person)

EDF,LF

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About wickeddeliciouskate

Avid Recipe writer, cook, Wife and mom of 2 beautiful girls. Writing recipes for any and "all" diets has become a obsessive passion of mine. I am a home-trained cook who was taught very early by my wonderful mother. I wish to full-fill "her" dream and now mine of writing my very own cookbook someday. The passion and inspiration that cooking and writing recipes ( for me) is like no other. It's what I live for and love to do. It's like a high that I would never want to come down from.

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