Broiled Scallops with Spinach
Callos con EspinacaMy sister, Dorothy Davis, contributed this recipe from her kitchen in Mulege, Baja, Mexico where she and her husband live most of the winter. Dorothy is an artist and spends much of her time drawing and painting, but she has a great interest in Mexican food as well. Scallops are plentiful near Mulege, and fresh produce, including spinach, can be purchased right from the growers.
Ingrediënten
Makes 4 servings
- 1 16-ounce package spinach leaves, well rinsed
- 1 medium garlic clove finely chopped
- Salt and freshly ground pepper to taste
- ¼ cup Mexican crema or sour cream
- ½ cup shredded Oaxaca or Monterey Jack cheese
- 1 tablespoon olive oil
- 12 large sea scallops about ¾ pound
Instructies
- Put the spinach in a large pot with 1 tablespoon of water.
- Cover and cook until the spinach is wilted and bright green, about 3 minutes.
- Transfer the spinach to a large bowl.
- Add the garlic, salt, and pepper.
- Mix well and cool 10 minutes.
- Mix in the crema.
- Grease a 9- or 10-inch glass pie plate or round ovenproof earthenware platter and spread the mixture in it.
- Sprinkle the cheese on top.
- Set aside.
- Preheat the oven broiler.
- Slice scallops in half lengthwise, and pat dry with paper towels.
- Brush the scallops all over with oil and season lightly with salt.
- Arrange the scallops in a single layer on top of the spinach.
- Cook under the broiler until the scallops are golden brown on the top-side, opaque inside, and the cheese is melted, 3 to 5 minutes.
- (Watch carefully to prevent burning.
- )
Notes / Tips / Wine Advice:
Serve hot.
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