The theme for this month’s #WeekdaySupper is GREEN and we are sharing recipes that celebrate Spring, St. Patrick’s Day, green dishes and green cooking methods. Today, I’m sharing a green-colored dish with you: Scallops with Wilted Spinach and Arugula. Scallops are delicious and super low in calories. Paired with healthy spinach and arugula – this is a really healthy meal that has a lot of flavor.
This recipe only uses olive oil, garlic, salt, pepper and red pepper flakes. The results are scrumptious: a little salty, a little bitter, and a little spicy. Serve this dish tonight and everyone will love it. I promise.
Before we start cooking, I have to give my in-laws a big shout- out for letting me use their kitchen! I can’t cook shellfish in my home because Peanut’s allergies are so severe that I only eat it when I’m out with Daddy Diva for dinner. Over all, I’m pretty sure they weren’t very “put-out” since I served them some of this Heaven -on- a- plate for lunch.
Time to chow down.
Scallops with Wilted Spinach and Arugula
Ingredients:
- 16 large sea scallops, rinsed, dried and tough muscles removed (cut them off with a knife)
- Sea salt
- Ground pepper
- 3 tbs. olive oil
- 2 garlic cloves, peeled and minced
- 8 cups spinach
- 8 cups arugula
- Red pepper flakes
Directions:
- Heat a large skillet over medium-high heat.
- Sprinkle scallops with a pinch of salt and pepper.
- Add 1 tbs. oil to the skillet and then the scallops.
- Cook the scallops on 1 side until golden brown, about 7 minutes then flip and cook an addition30-45 seconds. They should be opaque.
- Transfer to a paper-towel lined plate and set aside.
- Reduce heat to medium and the rest of the oil.
- Add garlic and cook for 20 seconds then add the spinach, arugula and a pinch of red pepper flakes.
- Cook, tossing until the greens are just wilted, about 2 minutes.
- Transfer to a platter, top with scallops and serve hot.
Be sure to check out this week’s simply scrumptious #WeekdaySupper line up:
Monday – Shrimp with Basil Pasta by Recipes Food and Cooking
Wednesday – Rice and Beans with Guacamole by Feed Me, Seymour
Thursday – Barley Risotto with Garlicky Spinach by eating in instead
Friday – Green Eggs and Ham by Sew You Think You Can Cook
This looks really good! Reminds me I’ve made something like this before but lost track of recipe. Will save this!
Nothing better then scallops! I hope you enjoy the recipe David!
Wow, props to you for being able to cook in someone else’s kitchen–I seriously have a panic attack whenever I don’t know where everything’s at! This meal looks really divine. Thanks for the share!
Thanks Ala — I don’t like cooking in other peoples kitchens either – at least it was a simple meal and my inlays are relaxed so I wasn’t nervous! Cheers!
Beautiful scallops. Love this on the mixed spinach and arugula. Have to try this!
Thank you!