- 4 wild caught fresh sea scallops (10 count)
- 1½ tablespoons Dierbergs butter, melted (divided)
- ¼ cup finely diced shallot
- 2 cloves garlic, minced
- 2 tablespoons dry vermouth
- 1 tablespoon Dijon mustard
- 1 bag (9 ounces) baby spinach
- Coarse salt and freshly ground black pepper
Pat scallops dry with paper towels. Brush one side of each scallop with melted butter.
Preheat large skillet over medium-high heat. Add scallops, buttered-side down; cook until browned, about 2 minutes.
Brush with butter; turn scallops. Reduce heat to medium; cook until opaque throughout and lightly browned, about 2 to 3 minutes. Remove from skillet; cover and keep warm.
Add remaining melted butter to skillet along with shallot and garlic; cook stirring frequently for 1 minute. Whisk in vermouth and mustard. Stir in half of the spinach; cover and cook stirring occasionally until wilted, about 2 minutes.
Push spinach to side of skillet; add remaining spinach and cook stirring occasionally until wilted, about 2 minutes. Season with salt and pepper.
Divide spinach between 2 serving plates; top with scallops.
Serving Size: Per Serving
Cholesterol: 53 mg
Fat: 9 g
Sodium: 300 mg
Carbohydrates: 11 g
Protein: 29 g
Saturated Fat: N/A