Sautéed scallops with mushrooms & spinach sauce

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Gary Rhodes

6 ratings

Recipe by Gary Rhodes

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1. 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.
2. 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.
3. 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.
4. 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.

Adding flavours

A squeeze of lemon or lime juice can be added to the butter sauce. Or wholegrain mustard; just ½-1 tsp, can be whisked into the sauce to replace the nutmeg.

Per serving

264 kcalories, protein 25g, carbohydrate 2g, fat 18 g, saturated fat 9g, fibre 2g, salt 1.59 g

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• dnolan

  15 November 2007

  dnolan rated this recipe

  

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• Wellsa's

  07 February 2008

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• Blueflame

  17 February 2008

  Blueflame commented on this recipe

  Very quick and tasty dish!

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• Gbobs

  23 March 2008

  Gbobs rated and commented on this recipe

  

  true to form I didnt have all the ingredients!! but the recipe gave me ideas! Had the scallops of course, added chestnut mushrooms according to recipe. Also then added chopped onions till lightly brown, bit of garlic. Then added a touch of white wine and cream with plenty of salt and pepper. Laid out the mixture on the plate and then topped with the scallops was delicious! Sprinkle of fresh parsley on top mmmmmm

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• ljwarrington

  25 March 2008

  ljwarrington rated and commented on this recipe

  

  was a beautiful starter for my best friend's birthday meal - lovely. though found it difficult to get them looking tasty and brown.

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• TBJ

  09 April 2008

  TBJ rated and commented on this recipe

  

  This was not only excellent, it was very easy (as opposed to the moderately easy rating). I served it with a little rice for starch.

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• Kathryn

  26 September 2008

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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

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 10 mins

Cook 5 mins

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

Per serving

264 kcalories, protein 25g, carbohydrate 2g, fat 18 g, saturated fat 9g, fibre 2g, salt 1.59 g

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