Seared scallops are one of my favorite things, and I make them a lot. My recent favorite was the scallop crudo I made a couple weeks ago, it was amazingly delicious and will definitely show up on a dinner party menu soon. Today I picked up some at the farmers market, and made a quick lunch. I already had the piquillo pepper sauce left from a previous dinner and some baby spinach that I needed to use.
Seared Scallops over Spinach with Pine Nuts
1/2 pound scallops, dried and seasoned
2 tablespoons olive oil
1/2 bag baby spinach
1 tablespoon garlic, minced
1 tablespoon sherry vinegar
1 handful toasted pine nuts
Sear the scallops in a hot pan with half the olive oil. Once they start to brown (about 4 minutes), flip to finish on the other side for another 2 minutes.
Meanwhile, saute the garlic and spinach in the remaining olive oil in another pan. Add the sherry vinegar and some salt to season. Cook for a minute and add the pine nuts. Remove to a plate and arrange the scallops over the top.
Piquillo Pepper Sauce
1 cup piquillo peppers (a spanish sweet red pepper roasted and canned or bottled)
1 teaspoon sherry vinegar
1 tablespoon extra virgin olive oil
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon pepper
Combine all the ingredients in a blender and blend. Taste to make sure the seasoning is correct, depending on the amount of salt in your peppers, you may need to add more or less.