This simple yet elegant dish combines scallops, chestnut mushrooms, baby spinach leaves and butter to create a flavourful, easy meal. Serve as it is for a starter, or for a more filling dinner or lunch, serve it with some crusty bread.
- 6 large scallops
- 100g chestnut mushrooms
- 100g baby spinach leaves
- 3 tbsp. butter
- 1 tbsp. groundnut oil
- Pinch each freshly ground nutmeg, salt and pepper
Finely slice the mushrooms. Clean the scallops. Melt 1 tbsp. butter in a frying pan. Add the mushrooms and fry for a couple of minutes, until starting to brown, then add the spinach. Cook until wilted and softened, then suspend a sieve over a bowl and drain the juices from the spinach and mushroom. Keep the juices.
Heat the oil in a clean frying pan. Add the scallops and fry for 2-3 minutes, then turn them and add a tbsp. of butter to the pan. Season with salt and pepper and baste with the butter as they cook. Cook for another 2-3 minutes until nearly cooked through.
Put the spinach and mushroom juices back into the pan they were cooked in. Heat together and whisk in the remaining tbsp. of butter. Stir the mushrooms and spinach back in and season well with salt, pepper and nutmeg.
Arrange scallops on a plate with the sauce spooned over the top.