Ingredients:
2 Tbsp olive oil
kosher salt and freshly ground pepper, to taste
1 lb scallops
3 Jersey Fresh tomatoes, large, coarsely chopped
10 oz Jersey Fresh spinach, stems removed, thoroughly washed
1 garlic clove, minced
2 cups cooked rice
1 Tbsp fresh basil, chopped
Directions:
1. Gently heat the oil and garlic in a large skillet over medium-high heat for 1 minute. Season the scallops with salt and pepper. Add to the pan and sear to golden brown on one side. Turn to cook the other side about 1 minute. Remove from the pan to a platter.
2. Add the basil, tomatoes and spinach to the pan. Cook for 4-5 minutes, stirring occasionally. Season to taste with salt and pepper. Add the scallops back into the sauce.
3.Serve immediately, spooning the scallops and sauce over cooked rice.
Ingredients:
2 Tbsp olive oil
kosher salt and freshly ground pepper, to taste
1 lb scallops
3 Jersey Fresh tomatoes, large, coarsely chopped
10 oz Jersey Fresh spinach, stems removed, thoroughly washed
1 garlic clove, minced
2 cups cooked rice
1 Tbsp fresh basil, chopped
Directions:
1. Gently heat the oil and garlic in a large skillet over medium-high heat for 1 minute. Season the scallops with salt and pepper. Add to the pan and sear to golden brown on one side. Turn to cook the other side about 1 minute. Remove from the pan to a platter.
2. Add the basil, tomatoes and spinach to the pan. Cook for 4-5 minutes, stirring occasionally. Season to taste with salt and pepper. Add the scallops back into the sauce.
3.Serve immediately, spooning the scallops and sauce over cooked rice.