Scallops. Where I live on the coast of Eastern North Carolina, they’re pronounced “scollops”. It’s funny how I can tell where someone is from most of the time just by that one little word. One thing is for sure no matter HOW you pronounce “scallops” ~ they are awesome!
There are so many ways to prepare scallops; we like them ANY way. This is how I prepared our scallops last night:
Ohhhh yeah. I was inspired by this seared scallop recipe at SkinnyTaste.com, and decided to change it up.
If you’ve ever eaten over-cooked scallops, you understand why it’s SO important not to over-cook them. The texture is like rubber! So I paid special attention not to ruin these little jewels. Here’s how it was done:
Start with rinsing the scallops and placing on a plate over a paper towel. Sprinkle Old Bay seasoning and fresh ground pepper over each side of the sea scallops. Melt some butter in a cast iron skillet or saute pan over medium high heat (I prefer the cast iron skillet).
Once the butter is melted, place the scallops in the pan. Sear for about 2 1/2 minutes on each side–that’s how long it took my scallops, anyway.
These handy little tongs make it easy to check the scallops while they’re searing.
Once the scallops are done, place them on a plate on a paper towel. Meanwhile, you’ll deglaze the pan you cooked them in by adding some pineapple juice.
It will start boiling and all those little bits of the scallops left over in the pan will break up into it to help flavor the spinach mixture :-). Next, you’ll add some chopped red onions, pineapple chunks & mushrooms to the skillet and saute for about 3 minutes.
Then add spinach, about a hand full at a time, stirring until it cooks down.
Serve the spinach mixture over jasmine rice and place the seared scallops on top. De-lish! 🙂 Enjoy!
- 1 pound sea scallops
- (1) 6 ounce bag spinach
- (1) 8 ounce can pineapple chunks, reserve juice
- ½ cup chopped red onion
- 4 ounces sliced fresh mushrooms
- Old Bay seasoning
- 1½ cups jasmine rice, prepared according to package directions to yield 3 cups of cooked rice
- 1 tablespoon butter
- Rinse scallops with water and place on a plate over a paper towel.
- Sprinkle scallops with pepper and Old Bay seasoning on each side.
- In cast iron skillet or saute pan, melt butter over medium high heat.
- Place scallops in skillet and sear for approximately 2½ minutes on each side.
- Remove scallops from skillet and set aside--leave skillet over medium high heat.
- Pour juice from pineapple can (about ⅓ cup) in skillet to deglaze; stir.
- Add onions, pineapple chunks, & mushrooms; saute for about 3 minutes.
- Add spinach, a handful at a time; stirring until cooked down.
- Serve spinach mixture over jasmine rice & top with seared scallops.