- Serves 4
- 20 sea scallops
- salt and freshly ground pepper
- 3 tablespoons avocado oil
- ½ cup chopped shallots
- 8 ounces cremini mushrooms, stem trimmed and thickly sliced
- ½ cup dry white wine
- 1 pound baby spinach
- 2 tablespoons parmesan cheese, grated
Preheat oven to 300 degrees
Pat scallops dry with a paper towel and season with salt and pepper. In a large skillet heat 2 tablespoons avocado oil over medium temperature, add ½ the scallops and sauté until browned about 2 minutes per side. You want the scallops to stay raw on the center. Set aside, keep warm and repeat with remaining scallops.
Add remaining tablespoon of oil into skillet, add shallots and cook for about two minutes. Add mushrooms and cook for about 5 minutes, then add wine, scrape brown bits from bottom of skillet and cook until wine is reduced in half, about 2 minutes.
Add spinach to the skillet by the handful, toss and as each handful begins to wilt add another. Once all spinach is wilted remove spinach and mushrooms from skillet and place on oven-proof dish, top with scallops,
sprinkle with grated parmesan cheese and bake for 2-3 minutes until scallops are cooked through.
PS if you don’t like dairy or are dairy intolerant grated macadamia nuts are great