This recipe comes together super fast and tastes delicious. The mushroom spinach mixture reminds me of the previously posted rosemary-mushroom spinach recipe, however, this one uses fresh mushrooms. But just as in the other recipe, this one uses the mushroom and spinach juices to add flavor to the sauce. This is a 15-minute meal at its best!

If you aren't familiar with cooking scallops, the key to giving them a nice crust is to thoroughly dry them before sauteing. Really try to squeeze all of the liquid out with a towel.

Serves 2.

Adapted from BBCGoodFood.com.

Ingredients
3 Tbsp grass-fed butter
4 oz mushrooms, sliced
5 oz baby spinach
2 tsp olive oil
6 large scallops, shelled and cleaned
nutmeg, for grating

Preparation

1. Melt 1 Tbsp butter in a large skillet. Once sizzling, add the mushrooms and saute for 1 - 2 minutes. Add the spinach, in batches, and saute until wilted and softened.
2. Drain the leaves and mushrooms in a small colander or sieve set over a bowl, pressing them gently to release the juices. Reserve the juices for the sauce. Keep the spinach mixture warm.
3. Wipe out the pan with a paper towel. Add olive oil to pan. When very hot, add the scallops. Let them sit for 2 -3 minutes without moving them, then add 1 Tbsp butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for about 2 more minutes or until scallops are opaque.
4. While sauteing the scallops, return the reserved spinach juices to a small sauce pan. Whisk in the remaining 1 Tbsp butter and season with salt, pepper, and grated nutmeg. Let simmer 1-2 minutes.
5. To serve, arrange spinach and mushrooms on plates or in shallow bowls, set the scallops on top, then drizzle the sauce around the edges.

Source:
http://www.paleotable.com/2011/01/sauteed-scallops-with-mushroom-and.html
 
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