Scallops on a bed of Spinach

Season the scallops with paprika, salt and pepper.

Since I am using a cast iron pan, I am able to sear all the scallops without steaming it. The cast iron pan retain the heat and sear it very well without lowering the pan temperature.

The spinach was amazing! I will cook it just the spinach just as it is and serve as a side dish.

Ingredients

• 10 scallops
• 1/4 cup onion, diced
• 5 cups of fresh baby spinach
• 2 cloves of garlic, minced
• 2 tablespoon white wine
• 1 tablespoon Dijon mustard
• Hungarian Sharp Paprika
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Directions

1. Season the scallops with paprika, salt and pepper on both sides.
2. Sear the scallops in oil over high heat for 6 minutes on each side.
3. Set aside, in the same pan add onion and garlic to saute for about 6 minutes. 
4. Add the wine to deglaze the pan, then add the mustard. 
5. Since I was making the good in an 8 inch pan, I cooked the spinach in increment. As soon as the spinach start to wilt, add more to the pan until all the spinach is cooked.

I love cooking with my cast iron pan, I am able to sear 10 large scallops without steaming it.  I once used a non-stick pan and sear about the same amount of scallops and it ended horribly! I ended up steaming the scallops instead of giving it a nice tasty crust. The cast iron pan retains the heat beautifully and I was able to sear everything without steaming it.  I highly recommend a cast iron pan.