Scallops with spinach and olives

I love eating and cooking scallops because they taste delicious and cook up FAST! If you need a fast yet good for you meal, this is a great one to try. I buy frozen scallops for menu planning convenience but fresh would be super tasty and make the meal even fast to prepare.

Scallops with spinach and olives (modified from cooking light magazine)

1 1/2 pounds seas scallops, rinsed

1/2 tsp salt (or less)

1/4 tsp freshly ground black pepper

olive oil

1 garlic clove, chopped

1/2 cup dry vermouth

2 TBS fresh chopped parsley

2 TBS fresh lemon juice

2 - 3 TBS butter

1/4 cup chopped green olives OR capers

1 pkg baby spinach

12 oz cooked spaghetti pasta

1. Heat large cast-iron skillet over med-high heat. Pat scallops dry with paper towels and sprinkle with salt and pepper. Add 1 TBS oil to skillet, swirl to coat. Add scallops and cook 2-1/2 minutes on each side until browned and done. Remove from pan, keep warm.

2. Reduce heat to medium. Add chopped garlic. Cook 10 seconds. Add vermouth, scraping pan to loosen browned bits. Cook 2 minutes until liquid is reduced by about half. Remove from heat. Add parsley, fresh lemon juice, butter and olives, stirring until butter melts. Add in scallops.

3. Heat small amount of oil in skillet over medium-high heat and add spinach. Saute 30 seconds or so until wilted. Serve scallops with sauce over pasta and spinach.

Seared Scallops with White Beans

Looking for a quick one dish wonder for a busy week night dinner? Here it is! This dish comes together in less than 30 minutes, offers protein and veggies and tastes delicious! Use either fresh or frozen scallops, but allow time for thawing if frozen scallops are chosen. Serve with a crusty dinner bread to soak up some of the yummy broth that is left in the pan.

Seared Scallops with White Beans (from Coo.king Light)

2 TBS olive oil, divided
1 pounds sea scallops
1/4 tsp salt
1 cup chopped onion
1/8 tsp crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup veggie broth
1 (15oz) can cannellini beans
1 (6oz) package fresh baby spinach
2 TBS chopped fresh basil

1. Heat 1 TBS oil in large nonstick skillet over med-high heat. Sprinkle scallops evenly with salt. Add scallops to pan and
cook 2 minutes each side until done. Remove from pan and keep warm.

2. Add remaining 1 TBS oil and onion to pan, saute 2 minutes. Add pepper and garlic, cook 20 seconds, stirring constantly. Stir in wine, cook 1 minute until most of liquid evaporates. Stir in broth and beans, cook 2 minutes. Add spinach, cook 1 minute until wilted. Remove from heat and stir in basil.