Sea Scallops With Mushrooms And Spinach Recipe

5 from 1 vote

Enhance the flavor of fresh scallops with some well-chosen vegetables and a healthy dose of fat, all in just a few minutes of prep time.

Course Main Course

Cuisine American

Keyword mushroom, scallop, spinach

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 308kcal

Cost 15

Melt 1 tablespoon of ghee in a skillet placed over medium-high heat.
3 tbsp. of ghee
Once the ghee is warm and slightly sizzling, add the mushrooms to the skillet and cook for a minute.
5 oz. mushrooms
Add the spinach and cook for another minute.
6 oz. spinach washed and stems trimmed
Drain the juices from the pan and strain the spinach into a bowl using a colander or a sieve. Keep the juices in a separate bowl.
Set the spinach and mushrooms aside, but keep the skillet handy.
In another skillet, heat up the coconut oil over medium-high and add the scallops.
2 tsp. coconut oil
Sauté the scallops for a few minutes without touching them then add 1 tablespoon of ghee.
6 good-sized sea scallops
Flip the scallops over, season to taste with salt and pepper, baste them with the oil from the pan, and let them cook for another minute or two.
Sea salt and freshly ground black pepper to taste
Bring the juices from the spinach and mushrooms back to the pan you used for the vegetables and add the remaining ghee. Over medium heat, whisk everything together and season to taste with salt, pepper, and a fresh grating of nutmeg.
Fresh nutmeg for grating
Arrange the scallops on top of the vegetables and pour some of the sauce on top.