Seared Scallops with Wilted Spinach and Leeks
Honestly, when will I learn not to go to the grocery store without a list? I should’ve just turned around, gone home and retrieved it. Instead, I wander aimlessly, putting random things — that look really good –into my basket. When dinnertime rolls around, here I am, with a bunch of food that doesn’t really mesh together.
6pm then resembles one of those shows from the Food Network, you know, the one where the contestants have a basket of food and have to come up with a meal. And, you know one of the ingredients will be a curve ball.
The day had started out with the thought of steak for dinner, then, I saw those beautiful leeks at the store. That’s what derailed me, leeks are never a weekly addition to my grocery list. Love ’em, yep, but they’re only purchased when I have a specific recipe in mind that requires them.
The spinach was supposed to be for a salad, to go with the steak; makes sense, if I had actually purchased some steak. Nope, I picked it up, put it down when I ran into a friend, talked forever and left without the steak.
Thankfully, I had a bag of Bay Scallops in the freezer. I had been meaning to use them up, perhaps it was subliminal ? It all came together so beautifully, that I plan to make this dish again and again.
Now, if I don’t get sidetracked at the grocery store tomorrow, perhaps steak will be on the menu then….
- 2 large leeks, white and light green parts only, rinsed well and chopped
- 1 Tbsp olive oil
- 5 ounces fresh spinach, or approx 4-5 cups
- 1 clove of garlic, minced
- 1/2 lb bay scallops
- 2 Tbsp olive oil
- 2Tbsp butter
- 2 cups cooked brown rice
- 4 Tsp pesto, either homemade or store bought
Add 1 Tbsp olive oil to large skillet over med heat, add chopped leeks and season with salt and pepper.
Cook stirring occasionally until tender and starting to brown.
Remover and set aside.
In the same skillet add a bit more olive oil and then spinach, cook stirring and flipping for about 1 minute. Turn off heat and let sit, give a stir every now and then to wilt while getting started on scallops.
Place a large cast iron or aluminum skillet over med high heat, once really hot add oil and butter.
Once butter melted add scallops, let cook undisturbed for 3-4 mins, or until crispy and browned.
Flip and repeat on the other side.
Toss with pesto and a bit of salt.
Stack brown rice, spinach, leeks then scallops on top and serve.