Scallops are my favorite seafood. They have a sweetness and taste that no other seafood can match. Paired with a green vegetable and a simple starch you get an elegant meal that can be prepared in less than 30 minutes.
You can serve this dish with the spinach wilted or raw like a salad. If wilting, wash spinach and add to a pot while still wet
Heat over medium until spinach is wilted, about 5-7 minutes.
Season with salt and pepper and set aside.
If microwaving, prick the sweet potato with a fork to let the steam escape.
Set microwave to high for 5 minutes and check for doneness. If a fork goes into it without much resistance, it’s done. If not, microwave in 1 minute increments checking for doneness each time.
If baking in an oven, preheat oven to 425° and cook for 45-60 minutes. Check for doneness.
Set aside ½ cup
Start with a stainless steel frying pan if you have one. (a coated pan will work if you don’t have stainless steel.)
Dry scallops are IMPORTANT! Use a paper towel to completely dry them and season with salt, pepper, and paprika just before cooking.
Spray pan with 2 sprays cooking oil and heat pan over medium high heat. Add 2 tablespoons of butter.
When butter melts and starts to foam place scallops in pan flat side down.
Do not move them for 2 full minutes.
Give pan a gentle shake after two minutes to loosen them from the pan.
Lift a scallop with a set of tongs to see if a crust has started to form. Golden brown is good, black is not!
When crust forms, turn over all scallops and cook for another minute or two. Don’t overcook.
When done, place over spinach, squeeze lemon over scallops and add ½ cup of sweet potato to the dish.
Servings 0
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