Although I prefer fresh seafood, when I come home hungry and tired, particularly after a trip, I turn to frozen. There are several quality purveyors of frozen scallops. Whether fresh or frozen, a scallop should be an off-white color. Pure white indicates it contains chemicals that may bloat it or change its texture. This recipe works equally well with peeled shrimp. — Nathalie Dupree
4 tablespoons butter
1 garlic clove, chopped
1 pound sea scallops, defrosted if necessary, or peeled shrimp
4 cups fresh spinach
Salt and pepper to taste
Heat the butter in a large skillet over medium heat. Add the garlic and cook until soft. Add the scallops and brown each side 2 to 3 minutes, about 5 minutes total. Remove and set aside. Add the spinach to the pan, cover and sweat 2-3 minutes until soft. Add salt and pepper to taste. Place the scallops on top of the spinach and serve.
Pat curry powder or powdered ginger lightly on the scallops before sauteing.
Saute chopped onions or shallots and garlic before adding spinach.
Nathalie Dupree is the author of 13 cookbooks, most recently the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree.com.