Salt Crusted Iron Skillet Scallops With Mushrooms and Spinach

Salt Crusted Iron Skillet Scallops With Mushrooms and Spinach

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This is a repost from November 2016.  The reason I am bringing it up again is that I recently had scallops in Chicago at a wonderful place call The Girl and The Goat.  They were really good.  It reminded me how simple they are to prepare and so delicious.   Give these seared scallops a try at your house!

Don’t think of this as a fancy dish!  It can be lunch, dinner on a random week night or serve it for company!  Scallops are pricey, it is true….BUT…I just served 4 people each 3 big salt crusted iron skillet scallops with mushrooms and spinach for under $20!!  The scallops were $16.89!  Add a roasted carrot to the plate and you are ready to eat!

This scallop dish is DAIRY-FREE, too…no butter at all and you will not miss it.  The whole recipe takes about 10 minutes to prepare!  (well, the carrots, if using take longer, but the scallop dish is ready in 10 minutes…seriously!)

Be sure to get nice, plump sea scallops and be sure to preheat your iron skillet! Have some flaked salt, a pepper grinder and some EVOO ready, along with your mushrooms and baby spinach.  Let’s do this!

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Salt Crusted Iron Skillet Scallops With Mushrooms and Spinach

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This and other fine recipes may be found at www.shutterbugchef.com.

  • Author:
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 2
  • Category: Main

Ingredients

  • 6 large sea scallops, preferably dry pack
  • 1 teaspoon flaky sea salt (I used Trader Joe’s Pyramid salt and crushed it a bit)
  • pepper
  • olive oil
  • 8 ounces crimini mushrooms, sliced
  • 12 ounces baby spinach, washed

Instructions

  1. Dry scallops with a paper towel.
  2. Place flaked salt on a plate and grind pepper to taste over the salt.
  3. Preheat a dry iron skillet on high heat.
  4. Place each scallop on the salt and pepper mixture and lightly salt the other side.
  5. When the skillet is very hot, pour enough olive oil to coat the bottom of it and place the scallops (salt and pepper side down) in the oil.
  6. Cook about 1 1/2 minutes then lift one to see if it is a nice dark golden brown. Continue checking until they are dark golden brown then flip them over, add the mushrooms to the skillet and top with the spinach.
  7. Cover the skillet and cook for 3 minutes.
  8. Place the spinach on 2 serving plates and top with the scallops and mushrooms.

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