Serves 4
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 (Recipe Below)
1/2 lemon
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
2 pounds spinach
3 cloves garlic, sliced
3 tablespoons extra virgin olive oil
coarse salt and freshly ground pepper
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.
Recipe by Chef Waldy Malouf