Julie found this recipe in "Traditional Home" magazine. It looked like a very interesting combination of flavors with the scallops, spinach, mushrooms, and walnuts. It did not disappoint! It was fabulous! Even Peter, who can be a bit fussy, thought it was one of the best meals he has ever eaten..."restaurant quality" in his words!
20 sea scallops (about 2 pounds)
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup finely ground walnuts
1/4 cup whole wheat flour
2 to 3 tbsp. olive oil
1/4 cup unsalted butter (1/2 stick)
1 cup chopped shallots
8 oz. cremini mushrooms, thickly sliced (3 cups)
1/2 cup dry white wine
8 oz. fresh baby spinach
shaved Parmesan cheese
lemon slices for garnish
Preheat oven to 275. Pat scallops dry with a paper towel. Sprinkle with salt & pepper. In medium bowl, mix together walnuts and flour. Add scallops a few at a time, tossing to coat. Shake to remove excess flour.
Heat olive oil in large skillet. Add half the scallops and saute without moving them until browned, about 3 minutes. Turn scallops and cook about 2 minutes more. Transfer to heat-proof platter; keep warm in oven. Saute remaining scallops, adding remaining oil, if necessary, and add to platter. Bake for 5-8 minutes more, or until scallops are opaque.
Meanwhile, melt butter in same skillet as scallops; some brown bits will remain. Add shallots & mushrooms. Cook and stir for 4 to 5 minutes or until tender. Remove skillet from heat. Add wine; return to heat and bring to a boil. Reduce heat and boil gently for 2 minutes, stirring with wooden spoon to loosen brown bits.
Gradually add spinach to skillet, tossing to wilt each handful before adding more. When all spinach is wilted, season to taste with additional salt and pepper. Serve spinach with scallops and top each serving with Parmesan cheese. Garnish with lemon slices.
