This supper was inspired by a wonderful meal at Passionfish restaurant in Pacific Grove, Calif., where the chef paired scallops with a butter-rum sauce.
Here, in lieu of the more complex ingredients of that dish, a small amount of mint adds flavor while cutting some of the sweetness.
Tips
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To make herb butter, combine softened butter with your choice of minced herb; pat into small dish and re-chill.
Chopped mature spinach can substitute for the baby spinach.
Beverage pairing
Viognier or sauvignon blanc will complement the seafood and its sauce. For a non-alcoholic option, add some of the mint to a glass of sparkling water.
Menu
Butter-rum scallops with
baby spinach
Steamed rice
Rolls with herb butter
Banana cream pie
Butter-rum scallops
Preparation time: 5 minutes
Cooking time: 7 minutes
Yield: 4 servings
2 tablespoons butter 1 pound bay scallops, thawed if frozen, patted dry
2 tablespoons rum
2 teaspoons honey
1/4 teaspoon salt or to taste
Freshly ground pepper
1 bag (6 ounces) baby spinach
1 teaspoon fresh mint, minced, or to taste
1. Heat 1 tablespoon of the butter in a skillet over medium-high heat; add the scallops. Cook, turning once, until seared, about 1 1/2 minutes per side. Remove scallops, leaving as much of the butter in pan as possible; keep scallops warm.
2. Add remaining 1 tablespoon of the butter, rum and honey to the skillet; cook, stirring, until butter melts and ingredients meld, about 1 minute. Return scallops to pan; season with salt and pepper to taste. Cook, stirring occasionally, until scallops have heated through, about 2 minutes. Stir in the spinach and mint; cook, stirring, until slightly wilted, about 1 minute.
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Nutrition information per serving:
171 calories, 35% of calories from fat, 7 g fat, 4 g saturated fat, 52 mg cholesterol, 7 g carbohydrates, 20 g protein, 363 mg sodium, 1 g fiber
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