Ingredients
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
Preparation
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...
Posted on 10/17/2017 at 11:30 AM
Ingredients
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
Preparation
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 ...
Read morePosted on 10/17/2017 at 11:30 AM