If you aren't familiar with cooking scallops, the key to giving them a nice crust is to thoroughly dry them before sauteing. Really try to squeeze all of the liquid out with a towel.
Adapted from BBCGoodFood.com.
3 Tbsp grass-fed butter
4 oz mushrooms, sliced
5 oz baby spinach
2 tsp olive oil
6 large scallops, shelled and cleaned
nutmeg, for grating
- Melt 1 Tbsp butter in a large skillet. Once sizzling, add the mushrooms and saute for 1 - 2 minutes. Add the spinach, in batches, and saute until wilted and softened.
- Drain the leaves and mushrooms in a small colander or sieve set over a bowl, pressing them gently to release the juices. Reserve the juices for the sauce. Keep the spinach mixture warm.
- Wipe out the pan with a paper towel. Add olive oil to pan. When very hot, add the scallops. Let them sit for 2 -3 minutes without moving them, then add 1 Tbsp butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for about 2 more minutes or until scallops are opaque.
- While sauteing the scallops, return the reserved spinach juices to a small sauce pan. Whisk in the remaining 1 Tbsp butter and season with salt, pepper, and grated nutmeg. Let simmer 1-2 minutes.
- To serve, arrange spinach and mushrooms on plates or in shallow bowls, set the scallops on top, then drizzle the sauce around the edges.