Tuesday, December 13, 2011

Seared Scallops w Wilted Spinach & Curry Vinaigrette

The caveman is a seafood broker, but as he works largely internationally and in huge quantities, we rarely get any fish gratis. His work also takes him abroad quite a bit, most often to Peru. He's there right now, but happily was able to get some good sea scallops during a meeting in New Bedford, MA last week.

For some reason the man doesn't like scallops with salad, but there's something about the flavor of the seafood with spinach that I love. Since I'm solo tonight I thought I'd cater to my singular tastebuds :)

I found this recipe for Seared Scallops with Wilted Spinach and Hot Curry Vinaigrette which made my mouth water. I used olive oil and stevia as substitutes for the canola and sugar, but otherwise made the recipe as written. My spinach didn't wilt too much, as I got a little distracted in the kitchen before tossing it with the dressing...

It was super fast and tasty! I think if I was cooking for more than just myself I would fancy it up a bit... Granny Smith apples and perhaps some nuts would add a little texture and complement the flavors nicely.

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