Ingredients
- 1 package White Mushroom (sliced)
- 3 cups Baby Spinach (stems trimmed and washed)
- 2 tbsps Oil Of Choice
- 1/2 pound Scallops (shelled and cleaned)
- 1 tsp Nutmeg
- 3 tbsps Butter
- 1 cup Asparagus
- 1 Baguette
- 1 cup Cherry Tomatoes (washed and sliced in half)
Method
Delight your taste buds with a restaurant-quality dish you can prepare in just 15 minutes. This sautéed scallops and vegetables recipe combines fresh, vibrant flavours with a creamy nutmeg sauce for a stunningly easy yet elegant meal. Perfect for dinner parties or a quick gourmet treat at home. Discover the secret to a perfect sear and balanced flavours that will impress everyone at the table!
1. Melt a tbsp of butter in a frying pan. Once sizzling, add the mushrooms and tomatoes and fry for just a min or two before adding the asparagus. Cook on a high heat for about 1 min. Add spinach and cook until it softens. Place the veggies in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm to one side.
2. Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a tbsp of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
3. While sautéing the scallops, return the saved vegetable juices to the pan, then whisk in the remaining tbsp of butter to create the sauce. Season with salt, pepper, and nutmeg.
4. Now finish in style: Arrange vegetables on plates or in bowls, sit the scallops on top, then spoon the nutmeg sauce around. Serve with sliced baguette. Enjoy!
