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.
Sherry Scallops over Sautéed Spinach
4 thickly sliced pork bacons strips, roughly chopped
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
5 oz. baby spinach
1/2 to 1 lb. large scallops, cleaned; season with salt, pepper and garlic powder
Cooked brown rice
Garnish: sliced radishes
- In a large skillet over medium-low heat, fry bacon until golden brown crisp. Place on paper towel lined plate. Set aside.
- Add onions to the bacon fat and sautéed until translucent, about five minutes. Add paprika, red pepper and garlic. Sautéed until it starts to soften.
- Add the spinach. Quickly add the sherry, bacon pieces, salt and pepper. Stir until spinach starts to wilt. Spoon vegetables and bacon mixture into another dish.
- Increase the heat to medium high. If necessary, add about on tablespoon of olive oil.
- When the oil is hot, add the scallops. Sear on each side for about 30 seconds, or until golden brown. Remove to a separate plate.
- To plate: Place brown rice on a plate. Add vegetable and bacon mixture over the rice. Place scallops over the dish. If necessary, squeeze fresh lemon juice and add more cracked black pepper.