Sauteed Scallops With Mushrooms and Spinach

Sauteed Scallops with Mushrooms and Spinach

{ THIS IS A SIMPLE, ELEMENTAL DISH CELEBRATING THE LIGHT FLAVOURS OF THE OCEAN, CONTRASTED WITH EARTHY FLAVOURS OF THE LAND; WITH WOODY HERBS AND SAVOURY MUSHROOMS, AND A FRUITY ZING OF LEMON TO BRING IT TO LIFE. IT’S A DISH BEST ENJOYED ON THE SAME DAY OF COOKING, AND AN IDEAL MEAL CHOICE FOR A WARM EVENING. }

Contributor: Lee Holmes

{ INGREDIENTS }

1 teaspoon extra virgin olive oil

200 g (7 oz/10 small) scallops, rinsed and patted dry

Celtic sea salt and freshly ground black pepper, to taste

2 garlic cloves, crushed

140 g (5 oz) mixed mushrooms, whole or sliced

1 teaspoon fresh or dried rosemary

1 teaspoon dried thyme

1 teaspoon dried oregano

200 g (7 oz) baby English spinach leaves

splash of apple cider vinegar

chopped parsley or rosemary sprigs, to serve

lemon wedges, to serve

{ METHOD }

Heat the oil in a medium frying pan over medium heat. Season the scallops with salt and pepper, sear in the pan for 1–2 minutes on each side, until golden brown, then remove from the pan and set aside.

Add the garlic, mushrooms, rosemary, thyme and oregano to the pan, then cook, stirring frequently, for 5 minutes.

Add the spinach and apple cider vinegar, then cook for 1–2 minutes, until the spinach just begins to wilt.

Return the scallops to the pan and cook for 1 minute to heat through. Serve topped with the parsley or rosemary and with lemon wedges on the side.

Prep time:  
Cook time:  
Total time: 15 
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