Scallops with Spinach over Polenta

DH is leaving soon and I really need us to eat through the pantry as well as the freezer. I had some frozen scallops which I purchased awhile back from Trader Joe's that I really need to use up. Had some leftover spinach, few strips of bacon and everything else I already had on hand in my pantry. I also received a Porcini Polenta from Wine Forest a couple months back from my subscription through Foodzie. Before this, I have never had polenta before, let alone making it, but I think I did alright for my first time. Standing in the kitchen on a hot day over a hot stove watching polenta is not ideal in any means and by the end of cooking dinner, I was already over it.


Image via Wine Forest

I love scallops and this is only my second time making them at home. I prefer the pan sear in bacon grease over the broiling method. I was worried to overcook them and I definitely had to time these well and watch it like a hawk. I added in some cherry tomatoes for color and extra veggies. Towards the end, I rushed the process when I added the white wine and didn't really let it cook down because I was afraid to overcook the scallops. This was a really great meal and very very filling because of the polenta. Great for date night or a nice romantic meal.



Scallops with Spinach
Recipe from Baked by Rachel adapted from: Mastering the Art of French Cooking by Julia Child

1/2lb sea scallops
3oz baby spinach
1/4 cup cherry tomatoes, cut in half
5 strips center cut bacon
1 garlic clove
1 tbsp butter
1/4 tsp salt
1/4 tsp pepper
1/4C white wine

In a medium skillet over medium heat, cook bacon until nearly done. Drain on paper towels.

Sprinkle scallops with salt and pepper. Carefully add to hot skillet one at a time. Cook in bacon grease until scallops are seared on both sides. If skillet is low on bacon grease, add 1 tbsp butter to pan while cooking scallops. Transfer scallops to a clean plate.

Add minced garlic and spinach to pan. Toss until spinach is wilted. Add in cherry tomatoes. Pour in white wine. Top off with scallops. Toss for several minutes, allowing the flavors to mingle and scallops to cook through.

Arrange spinach and bacon mixture, topped off with scallops.

Warm Spinach Salad

I won't get into full detail, but this week I was diagnosed with Diabetes. It literally crushed me, but I've been pushing on, doing some research, gone to the bookstore to get some diabetic cookbooks and so far I've been pretty positive. That positivity can only last so long before I crash and burn.

Cooking dinner takes over my day. I can't just whip up a meal and eat it without worrying about how much carb, sodium and sugar. Last night I made a warm spinach salad with quinoa. It was really good, but I was still hungry afterwards. Thank you sugar-free fudgsicle. Quinoa is new to our diet and I know DH doesn't like it, but he's a trooper and still eats as much as he can.

Warm Spinach Salad

recipe from Eat what you Love by Marlene Koch

1/4 cup chicken broth

2 tsp minced garlic

1 TBsp olive oil

2 TBsp balsamic vinegar

Pinch of Salt

Pepper to taste

8 cups spinach (I used 3-4 handfuls)

2 TBsp grated Parmesan cheese

1) Add chicken broth and garlic to large saute pan and place over medium heat. Bring to a simmer. Reduce heat to medium low, cover and cook for 10 minutes to soften and mellow garlic.

2) Whisk in the olive oil, balsamic vinegar, salt and pepper. Turn off heat and add spinach. Using tongs, quickly toss the spinach in warm dressing just until coated.

3) Top with grated parmesan cheese and serve.