• 2-1/2 Tbs. unsalted butter

  • 12 oz. baby spinach (about 12 loosely packed cups)

  • 2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)

  • Kosher salt

  • 2 large cloves garlic, minced

  • 1/3 cup dry white wine

  • 1/3 cup heavy cream

  • Freshly ground black pepper

  • Pinch freshly grated nutmeg

  • 2 Tbs. freshly grated Parmigiano-Reggiano

  • 16 large dry-packed sea scallops

  • 4 tsp. vegetable oil


Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with
tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly.
Repeat with the remaining spinach (you don’t need to add more butter). Squeeze handfuls of the spinach to release as
much liquid as possible.

Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and apinch of salt. Cook until softened but not browned, about 5 minutes. Add the garlic and cook, stirring, for 1 minutemore. Add the wine, raise the heat to medium high, and cook until almost evaporated, about 2 minutes. Add thec...

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  • 2 pounds large sea scallops, about 18 to 20

  • 2 teaspoons Cajun seasoning

  • 2 teaspoons extra virgin olive oil

  • 1/2 teaspoon salt

  • Dash freshly ground pepper

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons unsalted butter


In a bowl or food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.

Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

Serve as a first-course salad with a citrus dressing or serve with rice and steamed veggies for a delicious meal.

Serves 4 as a main dish or about 6 as a first course