Umami-rich truffled scallops seared with a kiss of honey and accompanied with sautéed garlic mushroom spinach. Ready in about 20 minutes.
Course: dinner, lunch
Cuisine: American, Italian
Keyword: easy, scallops, Seafood Recipe, Truffle
2 large skillets
6large scallops ("dry" as possible, not soaked in a solution)2 scallops per serving, adjust if using small scallops
1tspfresh lemon juice
Sel Magique Black Truffle Sea Salt
6ozfresh baby spinach
1cupsliced fresh button mushrooms
Sel Magique Classic Blend or Black Truffle BlendUse Black Truffle if you want to 'super' the truffle flavors
Black pepper to taste
SCALLOPS - PREP
It is essential to rinse the scallops, then pat them dry with paper towels - a wet or moist scallop won't develop the golden brown sear that makes this dish so good, so dry them completely and set aside.
SPINACH - MAKE THIS NEXT
In a large skillet, heat oil over medium-high heat. Add mushrooms; saute until tender, about 2 minutes. Add garlic; cook 1 minute longer. Add spinach in batches; cook and stir until wilted, about 1 minute. Season with Magique and a healthy grind of fresh black pepperBlack. On four plates, arrange into 4 small nests - the scallops will go on top.
SCALLOPS - SEARING
Heat 1 tablespoon of butter in a separate large skillet over medium-high heat, let the skillet get to temperature, and the butter slightly bubble before adding the scallops. Cook scallops, in a single layer, until golden brown and just cooked through, about 1.5 - 2 minutes per side. Be careful - it is very easy to overcook these.
Add the remaining butter, honey, lemon juice, an a generous dash of Sel MagiqueBlack Truffle Sea Salt, 2-3 pinches, and evenly coat the scallops with the glaze mixture.
Place the scallops on top of the spinach, and serve immediately. Enjoy!
Thank you for enjoying this recipe made with Sel Magique, The World's Finest Salt Blends. Enjoy!