Scallop Scampi with Greens
This scallop recipe was inspired by greens I had lying around in the refrigerator, which means you're welcome to substitute any you have on hand, too.
Click here to see more recipes on Cindy's Table.
- 1/4 Cup olive oil
- 1/4 Teaspoon red pepper flakes
- 1 Pound sea scallops, muscle removed
- Sea salt, to taste
- 1 Teaspoon dried parsley
- 1 clove garlic, minced
- 2 Tablespoons diced shallot
- 3 Tablespoons dry white wine
- One 10-ounce bag fresh baby spinach
- 2 Cups chopped kale
- 1 Tablespoon chopped Italian parsley
- 3/4 Teaspoons freshly ground pepper
In a large sauté pan over high heat, add the oil and the red pepper flakes and let it get so hot that it almost starts to smoke.
Season the scallops on both sides with salt and dried parsley. Carefully place each scallop in the hot pan. Let the scallops cook for about 2 minutes on 1 side. Flip over and let cook for 1 minute. Remove from pan and set aside on a plate.
Lower the sauté pan to medium heat and add in the garlic and shallots and let cook for 2 minutes. Add in the wine, spinach, and kale and cook until the leaves start to wilt. About 3 minutes. You may want to add about 1 teaspoon of sea salt. Add in the parsley.
Add the scallops back into the pan for about 3 minutes until they are fully cooked.