Make a Valentines dinner for your sweetheart: Grilled Scallops with Garlicky Spinach

Make a Valentines dinner for your sweetheart and let him or her know how much you care about them. Scallops are known as an aphrodisiac. Some say that Aphrodite, Greek goddess of love, arose from the sea on a scallop shell. I don’t know if that’s true but for Valentine’s Day, a dinner of grilled scallops sets the scene for a romantic evening.  Serve these skewers over garlicky sautéed spinach for a colorful and delicious dinner.

If you have access to rosemary that is on woody stems, they make great skewers. If not, use bamboo skewers. In either case soak the skewers in water for at least a half hour before using.

 

valentines dinner

Try rosemary scallops on the grill for your romantic Valentines dinner, photo Steve Collins

Grilled Sea Scallops on Rosemary Skewers with Garlic Spinach

Serves 2

Ingredients:
1 LB large sea scallops (10-12 count)
4 large or 8 small branches of fresh rosemary
2 lemons, sliced a half-inch thick, then cut each round cut in half
4 tablespoons extra virgin olive oil
Coarse salt and freshly ground pepper

Instructions:

Strip enough leaves off each of the rosemary branches. Reserve the leaves. (If the rosemary branches are small, skewer three scallops on each.) Soak the skewers for at least a half hour. Thread the scallops alternating with the lemons onto the skewers and then lay them on a plate. Sprinkle the olive oil and the reserved rosemary leaves over the scallops. Season with salt and pepper.

Prepare a hot fire in the grill, or preheat the broiler in your oven. Once the grill is heated, put the skewers directly over the hottest part of the fire (or under the broiler). Cook for 5 minutes, turn and cook for five more minutes. The scallops are cooked as soon as they are opaque throughout. Put the scallops on top of the spinach (recipe below) and squeeze a little lemon juice over them.

Sautéed Spinach with Garlic

valentines dinner:

Garlicky spinach; a great accompanient to your grilled scallops, photo Steve Collins

2 pounds spinach
3 cloves garlic, sliced
2 tablespoons olive oil
Salt and freshly ground pepper 

Wash the spinach well to remove the grit. Drain and then put the spinach in vigorously boiling water for three minutes. Drain and immediately plunge into a bowl of ice water, swish gently, and drain thoroughly. Squeeze the spinach as dry as possible and chop coarsely. Heat the oil in a sauté pan over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and toss to wilt it, mixing thoroughly with the oil and garlic. Season to taste with salt and freshly ground black pepper.

For your grilling needs, check out The Home Chef. If you have any questions about the recipe, contact us.

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