Sautéed Scallops With Mushrooms & Spinach Sauce
This elegant scallops dish is a delightful medley of sautéed mushrooms and spinach, perfectly seared scallops, and a luxurious nutmeg-infused sauce. The flavors marry beautifully, creating a dish that is both visually stunning and absolutely delicious. Treat yourself to this impressive meal that is surprisingly easy to prepare!
— Constant Cookbook
Ingredients
- 3 big knobs of butter
- 100g mushrooms , sliced (button, chestnut or cleaned wild)
- 100g spinach , stems trimmed and washed
- 2 tsp groundnut oil
- 6 good-sized scallops , shelled and cleaned (with or without corals)
- nutmeg , for grating
Instructions
- Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm to one side.
- Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
- While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
- Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 264 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 2 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.59 milligram of sodium
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