This combination of hot, tender scallops, soft spinach, crunchy hazelnuts and room temperature vinaigrette fills the plate with contrasts that play perfectly together and take minutes to cook.

Steamed Scallops and Spinach with Garlicky Vinaigrette

Category

Category name

Serves

2

Ingredients

  • 4 cups baby spinach, still a little wet from washing
  • 1 tablespoon olive oil
  • 8 large scallops
  • Fine sea salt
  • 2 cloves garlic, finely chopped
  • Freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • ¼ cup hazelnuts, toasted, skinned and chopped
  • Chopped parsley, for garnish

Method

  1. Heat 1 tablespoon olive oil in a medium sauté pan over medium-high heat. Add the spinach, cover and cook until it is wilted, about 2 minutes. Arrange the scallops on top, season with salt. Lower the heat, cover and steam until just cooked but slightly soft inside, about 2 minutes.
  2. To make the dressing, in a small bowl, whisk together the garlic, some black pepper, lemon juice and 1 tablespoon olive oil.
  3. To serve, remove the scallops to a bowl. Spread the spinach onto a warm plate. Arrange the scallops on top and drizzle with the vinaigrette. Sprinkle with the hazelnuts and parsley and serve immediately.