Our daughter Jade is crazy for sea scallops. Whenever we’re in a restaurant she immediately turns to the seafood section in the menu, hoping for scallops. I decided to make some for her back-to-school lunch today since my husband has gone to the States for a week and is not here to eat the scallops without enthusiasm.
Jade also ate the garlicky spinach and mushrooms with relish and no “spinach is not my préféré” comments. Quick and easy.
Garlicky Spinach and Mushrooms
3 large garlic cloves, chopped
2 tbsp olive oil
1/2 lb mushrooms
1 lb spinach
Fry the garlic in the olive oil until aromatic. Add the mushrooms and cook until they begin to release their moisture. Add the spinach and cook until just wilted.
Thyme Scented Scallops
1 knob butter
1 tablespoon fresh thyme leaves
1 lb scallops
1/4 cup Sake
Melt the butter in a large saute pan, then add the thyme leaves. When the butter is hot and foamy, add the scallops and cook on one side for about 3 minutes, turn and cook for an additional 2 minutes. Add the sake and reduce for 2 minutes. Serve immediately