Scallops Florentine
Submitted by Mary Frye
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- 1 pound of bay scallops
- 1 package of fresh spinach or 1 10 ounce package of frozen
- 2 fresh lemons, cut one into wedges, juice the other 2
- 4 - 6 tablespoons of butter
- salt and pepper.
If using fresh spinach, wash, stem, and sauté
until just wilted, set aside. If using frozen spinach, cook and drain, then
sauté to remove some of the
moisture.
Wash scallops to remove sand. Heat a large sauce pan, add butter. Add
spinach and sauté until heated through, season with salt and
pepper. Push spinach to the outsides of pan, forming a ring. Add scallops to the
center of pan and sauté 3 - 5 minutes, moving gently, so as not to
disturb spinach. Season with salt and white pepper.
When scallops are tender,
pour lemon juice over scallops. Sauté a few more minutes. To
serve, layer spinach on plate, top with scallops and garnish with lemon wedges.
make a bed of spinach on the plate, top with scallops and pan juices, serve with
lemon wedges on the side.
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