Ingredients
20 sea scallops
1/4 c flour
Good olive oil
4 T unsalted butter
1 c chopped shallots
8 oz. cremini mushrooms, thickly sliced
1/2 c dry white wine
8 oz fresh baby spinach
2 T grated Parmesan cheese
Lemon wedges to garnish
Preparation
Pat scallops dry and season with s & p. Toss scallops in flour. Heat 2 T olive oil in large saute pan. When the oil is very hot, add half the scallops and saute on one side without moving until they are browned, about 3 minutes. Turn scallops and cook for about 2 minutes to scalloops are still a little raw in the center. Transfer to heatproof platter and keep warm. Repeat with remaining.
Melt butter in the pan and add the shallots; cook for 2 minutes. Add mushrooms cook for 4-5 minutes, turning often until browned and tender. Add the wine and scrape up brown bits. Cook for 2 minutes to reduce wine.
Add the spinach to the pan in handfuls, so some wilts before adding more. Toss the spinach wtith suce to help it wilt. Add spinach mixture to the scallops in the oven. Sprinkle with Parmesan and back for 3 minutes until scallops are just cooked. Sprinkle with pepper and serve hot with wedges of lemon.
