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Seared Scallops with Sage Brown Butter and Spinach

Name: Seared Scallops with Sage Brown Butter and Spinach
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 portions
Cuisine: francaise
Ingredients: 250 g Scallop meat; 200 g Fresh spinach; 150 g Button mushrooms; 30 g Butter; 6 leaf Fresh sage; 1 pinch Salt and pepper

Beautiful scallops seared in nutty sage butter, served over a bed of fresh spinach and mushrooms. French elegance in 15 minutes.

15 min2 servings320 kcalDifficulty: Easy

Ingredients

250 g Scallop meat
200 g Fresh spinach
150 g Button mushrooms
30 g Butter
6 leaf Fresh sage
1 pinch Salt and pepper

Instructions

Step 1
Slice the mushrooms thinly. Pat the scallops dry with paper towels.
Step 2
Melt the butter in a large skillet over high heat. Add the sage and cook for 30 seconds.
Step 3
Sear the scallops for 2 minutes on each side until golden brown. Set aside.
Step 4
In the same skillet, sauté the mushrooms for 3 minutes, then add the spinach and cook for 2 minutes until wilted.
Step 5
Arrange the vegetables on plates, place the scallops on top, and drizzle with the sage butter.

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