Seared Scallops with Creamy Spinach and Leeks

Seared Scallops with Creamy Spinach and Leeks
Photo by Scott Phillips

Ingredients

  • 12 oz. baby spinach (about 12 loosely packed cups)
  • 2-½ Tbs. unsalted butter
  • 1/3 cup heavy cream
  • 4 tsp. vegetable oil
  • 2 large cloves garlic, minced
  • Pinch freshly grated nutmeg
  • 16 large dry-packed sea scallops
  • + 5 more ingredients
    • Kosher salt
    • 2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)
    • Freshly ground black pepper
    • ɝ1/3 cup dry white wine
    • 2 Tbs. freshly grated Parmigiano-Reggiano

Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly. Repeat with the remaining spinach (you don’t need to ad...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network