Monday, June 2, 2014

Seared Scallops with Sauteed Shallots and Date Almond Spinach Salad~YUMMO!!!

     This is such an elegant and tasty dinner, and I could not be more pleased with how this invention turned out !!!  Lucky me, and now lucky you !!!  I came across a Seared Scallop tutorial in Bon Appetit and had to try it out.  So glad I did because now I am a Scallop expert !!!  And now if you want beautifully browned Scallops you can become an expert too!  Join me, won't you  ;)

Ingredients for dressing~
1 teaspoon Lime Zest
1/4 cup Lime Juice
1/4 cup EVOO
2 Tablespoons Chopped Dates
Salt and Pepper to taste

     Blend in Magic Bullet, and set aside.

Ingredients for Salad~
10oz (8 cups) Baby Spinach Leaves
2oz Almonds ( or 1/4 cup), chopped or sliced
1/4 cup Dates, diced
4 large Shallots, finely sliced
4 1/2 Tablespoons EVOO
1 heaping teaspoon chopped jarred Garlic
Salt and Pepper to taste
1 pound Scallops, blotted dry with paper towel

     Divide Spinach Leaves onto four Dinner Plates.  Top each with one Tablespoon chopped Almonds, then one Tablespoon diced Dates, set aside.  Meanwhile, heat 2 1/2 Tablespoons EVOO in Cast Iron Skillet on medium heat and add sliced Shallots, Salt, Pepper and Garlic til golden brown, drain and blot on paper towel. Divide among Dinner Plates on top of Salad.  Add 2 more Tablespoons EVOO to Cast Iron Skillet on medium high heat til starting to slightly simmer, lay Scallops in hot skillet and it should audibly sizzle upon adding Scallops. Don't disturb them as you risk tearing the flash.  Check by peaking underneath.  If the underside is browned and Scallops release easily, turn to sear second side.  Divide browned Scallops on top of the four Salads and top each with  2 Tablespoons Dressing.  Each Salad has 532 calories, 25.5g carbs, and 33.5g protein.  Hoping you enjoy this as much as I did!  Cheers ;)

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