Grilled Scallops & Sautéed Spinach with Garlic
Ingredients
- 24 large Sea Scallops (about 1 ½ pounds)
- 4 large branches fresh rosemary
- 4 tbsp extra virgin olive oil
- sea salt
- freshly ground pepper
- ½ lemon for garnish
Sautéed Spinach with Garlic Ingredients:
- 2 pounds spinach
- 3 cloves garlic sliced
- 3 tbsp extra virgin olive oil
- coarse salt freshly ground pepper
Instructions
- Strip leaves off 4 branches of rosemary to make room for 6 scallops; reserve the leaves. (If the rosemary branches are small, make room for 3 scallops on each.)
- Skewer the scallops and lay them on a plate.
- Sprinkle the olive oil and about 1 tbsp of the reserved rosemary leaves over the scallops and season with salt & pepper.
- Turn the scallops in the oil several times and let them marinate for ½ hour.
- Prepare the spinach (see recipe at end) and spread it on a platter.
- Two to three inches above hot coals or under a broiler, broil the scallops for 5 minutes on each side, basting once with the marinade, until they are browned. The scallops are cooked as soon as they are opaque throughout.
- Put the scallops on top of the spinach and squeeze a little lemon juice over all.
Sautéed Spinach with Garlic Instructions:
- Wash and blanch the spinach in boiling salted water. Immediately plunge it into a bowl of ice water, swish it gently, and drain thoroughly.
- Squeeze the spinach as dry as possible and chop it coarse.
- Heat the oil in a sauté pan over medium heat.
- Add the garlic and cook for 1-2 minutes, until it is just tinged golden.
- Add the spinach and toss to warm it; combine it thoroughly with the oil and garlic and season to taste with salt & pepper.