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Scallops with Spinach

Serves 4
-

Ingredients

1 pint cherry tomatoes

5 tablespoons olive oil

5 to 7 tablespoons unsalted butter

Juice and zest of 1 lemon

1 tablespoon capers in salt, well rinsed

1/2 cup Wondra flour

Salt and pepper to taste

1 pound dry sea scallops, drained of any liquid and dried on paper towels

1 clove of garlic, peeled and cut in half

4 cups packed, clean spinach leaves

2 tablespoons thyme leaves

Lemon wedge for garnish

Directions

Preheat the oven to 350°F.

Toss the tomatoes in a bowl with 1 tablespoon of the oil and spread them on a non-stick baking sheet. Roast them for 25 minutes or until they shrivel. Set aside.

In a small pot, melt the butter, remove from heat, add the lemon juice, zest and capers. Set aside.

Place flour in a bag or shallow dish; add salt and pepper to taste.  Add the dried scallops to bag a few at a time and coat in flour; transfer to a plate.

Heat 3 tablespoons of the olive oil in a sauté pan.  When oil begins to shimmer, add the scallops and cook about 2 minutes on each side or until crusty. Transfer them to a warm dish.  Set aside.

In same sauté pan, heat remaining 1 tablespoon of olive oil and add garlic and press on it to flavor the oil; when it begins to turn golden, remove.  Add spinach and cook over medium heat until spinach wilts.

To plate
Divide spinach between 4 plates. Divide and top spinach with scallops. Divide and add roasted tomatoes around plate.  Ladle some of the butter sauce over thedishes and sprinkle them with thyme; add a lemon wedge for garnish.

This recipe is featured on show 2901 – From the Sea.

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