Alex took us on a small excursion to Queens for some classic Italian. Though I had to order the veal as it called to me, the seared scallops looked amazing. So when I saw that scallops where on sale at Whole Foods, I knew exactly how to cook them. This is a great light meal for a warm summer night.
Italian Pan-Seared Scallops
1 tablespoon olive oil
4 large cloves of garlic
1 lb fresh, large scallops
few pinches of salt
1 teaspoon dried parsley
¼ teaspoon red chili flakes
2 cups baby spinach leaves
balsamic vinaigrette
Heat the olive oil in a large non-stick pan on medium high. Coarsely chop the garlic. Sprinkle the scallops with the salt. Add the garlic to the pan and before it gets brown, place the scallops in the pan, flat side down. Don’t over crowd the pan or the scallops won’t sear properly. Sprinkle the scallops with the parsley and chili flakes. Once the first side is brown, flip the scallops over and sear the other side. Toss the spinach lightly with the balsamic vinaigrette and divide it between two plates. Once the scallops are fully cooked, divide them between the two plates and place on top of the spinach. If needed reduce the pan liquids a little bit, and pour the pan drippings over the scallops and spinach.
CookFromTheHip 