Warm Spinach, Mushroom & Scallop Salad
Terry Clotiaux and Brian Derby (originally from ????????)
Yield: 6 servings
Comments/Memories
2 lbs. scallops
15 mushrooms, stems trimmed and thinly sliced
14 cups young spinach leaves, stems trimmed (about 2 large bunches)
1/4 cup balsamic vinegar
1 teaspoon salt
Freshly ground pepper
3/4 cup olive oil
1/2 cup butter
1 1/3 cups finely diced white onion
6 Kalamata olives, pitted, cut into slivers
Put mushrooms and spinach in large bowl or pot, cover with damp paper towel and chill until ready to use. Combine vinegar and salt and pepper to taste, stirring until salt dissolves. Heat olive oil in nonstick skillet over medium heat. When hot, add onion and cook until heated through, about 1 minute. Add vinegar mixtures and bring to simmer. At the same time in another pan, saute scallops in butter. Pour hot dressing over mushrooms and spinach and toss several times to coat well. Adjust seasonings. Divide evenly among serving plates. Divide scallops and place on top, then garnish with olive slivers. Serve immediately.
Yield: 6 servings
Comments/Memories
2 lbs. scallops
15 mushrooms, stems trimmed and thinly sliced
14 cups young spinach leaves, stems trimmed (about 2 large bunches)
1/4 cup balsamic vinegar
1 teaspoon salt
Freshly ground pepper
3/4 cup olive oil
1/2 cup butter
1 1/3 cups finely diced white onion
6 Kalamata olives, pitted, cut into slivers
Put mushrooms and spinach in large bowl or pot, cover with damp paper towel and chill until ready to use. Combine vinegar and salt and pepper to taste, stirring until salt dissolves. Heat olive oil in nonstick skillet over medium heat. When hot, add onion and cook until heated through, about 1 minute. Add vinegar mixtures and bring to simmer. At the same time in another pan, saute scallops in butter. Pour hot dressing over mushrooms and spinach and toss several times to coat well. Adjust seasonings. Divide evenly among serving plates. Divide scallops and place on top, then garnish with olive slivers. Serve immediately.