GRILLED SEA SCALLOPS
on rosemary skewers with spinach and garlic
Serves 4
Ingredients:
24 large sea scallops, about 1 1/2 pounds
4 large or 8 small branches fresh rosemary
4 tablespoons extra virgin olive oil
coarse salt and freshly ground pepper
1 recipe Sauteed Spinach with Garlic (see end of recipe)
1/2 lemon
Instructions:
Strip enough leaves off each of 4 branches of rosemary to make room for 6
scallops and reserve the leaves. (If the rosemary branches are small, skewer
3 scallops on each.) Skewer the scallops and lay them on a plate. Sprinkle
the olive oil and about a tablespoon of the reserved rosemary leaves over the
scallops and season with salt and pepper. Turn the scallops in the oil
several times and let them marinate for 1/2 hour.
Prepare the spinach (see end of recipe) and spread it on a platter.
Two to three inches above hot coals or under a broiler, broil the scallops
for 5 minutes on each side, basting once with the marinade, until they are
browned. The scallops are cooked as soon as they are opaque throughout. Put
the scallops on top of the spinach and squeeze a little lemon juice over all.
SAUTEED SPINACH WITH GARLIC
Ingredients:
2 pounds spinach
3 cloves garlic, sliced
3 tablespoons extra virgin olive oil
coarse salt and freshly ground pepper
Instructions:
Wash and blanch the spinach as directed on page 000. Immediately plunge it
into a bowl of ice water, swish it gently, and drain thoroughly. Squeeze the
spinach as dry as possible and chop it coarse.
Heat the oil in a saute pan over medium heat. Add the garlic and cook for a
minute or 2, until it is just tinged golden. Add the spinach and toss to
warm it; combine it thoroughly with the oil and garlic and season to taste
with salt and pepper.
Waldy Malouf
Chef/Co-Owner
Beacon Restaurant, NY & CT
