Friday, January 25, 2013

Scallops with Spinach and Mushroom


Friday night is a fun night to try something new.  Tim and I decided we'd tried scallops with a tried and true side: spinach and mushrooms.  Since it was Friday night, I decided to add a little ambiance.  Our trifle bowl is used more often as a candle holder than a trifle bowl.  It's nice to have a candle light dinner.  Tonight, I put stones from Michael's in the bottom a tall candle and two floating candles.
A little ambiance for Friday night.






The first recipe is Simply Called Spinach and Mushrooms.

Ingredients:

2 Tablespoons Olive Oil
1 Tablespoon of Garlic
16 ounces of mushrooms  - I used 8 ounces of white button and 8 ounces of portobella mushrooms
16 ounces of spinach
2 Tablespoons of Soy Sauce
2 Tablespoons White Wine

Directions:

Heat Olive Oil over medium high heat.   Add garlic and mushrooms, heat for 5 -10 minutes until mushrooms are starting to soften.  Add Soy Sauce, white wine and spinach a handful at a time.  Cook until spinach is wilted and serve.

Saute Mushrooms

Add wine, soy sauce and spinach
Adding another handful of spinach

Scallops

Ingredients:

Salt and Pepper to taste
2 Tablespoons Olive Oil
1 Tablespoon Garlic
6- 8 scallops
2 Tablespoons Butter
2 Tablespoons White Wine


Dry scallops with paper towels.  Salt and Pepper scallops.  Heat saute pan to medium high heat.  Add garlic and saute for 1 minute.  Add scallops and saute 2 minutes on one side, flip and sauté 2 minutes on the other side.  Remove from heat.
Add Butter to skillet and allow to melt, then add wine and cook until the sauce starts to thicken.
Pour over scallops and serve.




Saute scallops side 1



Saute scallops side 2

Enjoy!



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