Sherry Scallops over Sautéed Spinach

Sherry Scallops over Sautéed Spinach

When I told the boyfriend we were having scallops for dinner, his response was neutral. In previous times, he claimed he didn’t like tomatoes. Now, he only eats my tomatoes. His blatant disdain answer about eating spaghetti squash was patiently received. He later asked for seconds. This time, his dislike for scallops was carefully revealed, “You’re making it… I might like the way you cook them.” His only criticism about this dish: it was an appetizer portion. Next time, I’ll serve this dish with brown rice.

Sherry Scallops over Sautéed Spinach

Ingredients
3 to 4 turkey bacon strips
1 to 2 tbsp. of olive oil
1 red bell pepper, roughly chopped
1 medium onion, roughly chopped
2 garlic cloves, minced and divided in half
1/8 tsp. smoked paprika
salt and pepper to taste
1/4 cup of sherry
The juice from a lemon, divided in half
1 to 2 lb. baby spinach
1/2 to 1 lb. baby scallops, cleaned*
brown rice, cooked
Sliced radishes as a garnish

Directions
1. In an iron skillet, fry bacon until golden brown crisp. Place on paper towel. When cooled, roughly chop and place aside.

2. Over medium-high heat, heat olive oil in another or clean skillet.

3. Add onions and sautéed until translucent, about 5 minutes. Add paprika, red pepper and first half of minced garlic and sautéed until it starts to soften.

4. Add scallops, sherry, salt and pepper. Cook for 1 minute or until scallops are opaque. Stir in bacon.

5. Place scallop mixture in a bowl and keep warm.

6. In the same skillet over medium-high heat, add second half of minced garlic. Quickly add spinach before garlic starts to brown.

7. Quickly add the juice from half a lemon, salt and pepper. Stir until spinach starts to wilt and remove from heat.

8. {The rice is recommended, but it’s not pictured} Place brown rice on a plate or in a bowl. Add Spinach on top of the rice. Place scallop mixture over the spinach. Garnish with radishes and the rest of the lemon juice

* Wild-caught and/or baby sized seafood is preferred, because it has more flavor.