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Sautéed Scallops with Mushrooms and Spinach Sauce

Here is a light and lovely seafood supper that is easy to make and yet looks quite elegant. The recipe serves two, but is easily doubled if you like. Do note that you should be sure not to season the scallops before cooking as salt will draw out moisture from them, which will compromise their texture. Note also that we’ve added a bit of lemon juice to the recipe to brighten the sauce some. That’s it, all you need to know — enjoy!

Sautéed Scallops with Mushrooms and Spinach Sauce

3 tbs. butter, separated
4 oz. mushrooms, sliced (button, chestnut, or wild)
4 oz. spinach, washed and stems trimmed
2 tsp. olive oil
8-10 large scallops, cleaned and corals removed
1 tsp. fresh lemon juice
nutmeg, for grating

Melt 1 tbs. of the butter in a large frying pan. Once sizzling, add the mushrooms and sauté a minute or two before adding the spinach. Cook on medium-high heat for a minute or two more, allowing the spinach to wilt and soften. Drain the mushrooms and spinach in a sieve set over a small bowl, pressing gently to release the juices. The juices will provide the base for the sauce.

Heat the oil in a small skillet over medium-high heat and add the scallops. Sauté for 3-4 minutes without disturbing then add 1 tbs. of butter to the pan and turn the scallops over. Season at this point and continue to cook until the scallops are just cooked through, basting often with the butter.

While the scallops are cooking, return the reserved juices to the large frying pan. Add the lemon juice and heat, then whisk in the remaining 1 tbs. of butter to make a sauce. Check seasoning and add a little grated nutmeg.

To serve, arrange the spinach and mushrooms on plates or in soup bowls, sit the scallops on top, then spoon over the sauce.

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