Pan-Seared Scallops with Spinach-Mushroom Saute

Pan-Seared Scallops with Spinach-Mushroom Saute
Photo by Quentin Bacon


  • 1 ½ pounds sea scallops, rinsed and patted dry
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 teaspoon each dried oregano and dried thyme
  • 2 cups sliced shiitake mushrooms
  • ½ teaspoon each salt and pepper
  • 1 tablespoon olive oil
  • + 2 more ingredients
    • ¼ cup dry vermouth
    • 2 (5-ounce) packages baby spinach

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sea scallops with salt and pepper; add to pan. Sear for 1 minute per side or until golden brown. Remove scallops; set aside. Using same pan over medium heat, carefully add 2 teaspoons olive oil and minced garlic; cook fo...

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