Ingredients: |
Ingredients: 2 tsp extra virgin olive oil
2 cloves minced
1 small shallot, minced
2 sprigs fresh tarragon, minced, or ½ tsp dried
1 tsp grated lime zest
Juice of 1 lime
2 pounds sea scallops
¼ cup walnut pieces
1 tsp sugar
Juice of 1 lime
2 tsp olive oil
1 clove garlic, minced (1/2 tsp)
1 ½ pounds baby spinach leaves
Salt and pepper to taste
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Directions: |
Directions:Combine olive oil, garlic, shallot, tarragon, lime zest and half of the lime juice. Toss the scallops in the marinade and set it aside in the refrigerator to marinate for 30- 45 minutes.
In the meantime prepare walnuts.
Caramelized Walnuts:
Place the walnuts in a dry, nonstick pan on medium heat. Sprinkle them with sugar and cook until they are shiny and brown, shaking pan continuously. Reserve for garnish.
When scallops are done marinating:
Heat a heavy-bottom pan over moderate heat for 2 minutes. Add 2 tsp olive oil to the pan and heat. Drain the scallops from the marinade and rest them on a paper towel for a moment to dry. Gently add them to the pan. Try not to crowd them. Do not move once in pan until ready to flip. Cook them on one side 2-3 minutes, until browned. Turn them over and cook another 2-3 minutes. Remove the scallops and place them on a covered plate to keep warm while spinach sautes.
Deglaze scallop pan with lime juice. Heat olive oil in the pan. Add garlic and lightly brown. Add spinach and cook until leaves are wilted. Season with salt and pepper. Form a nest of spinach on each plate. Place a portion of scallops over spinach with a little of pan juices. Sprinkle with caramelized walnuts. |
This recipe for Lime Seared Scallops with Carmelized Walnuts and Baby Spinach is from