Seared Scallops with Fresh Spinach, Shiitake Mushrooms and Guajillo Chilies
by Aimee Michard
½ pound sea scallops
1 bag fresh spinach
1 ounce dried organic shitake mushrooms
1 large dried Guajillo chile
2 Tablespoons garlic, divided
2 Tablespoons red onion, diced
3 Tablespoons butter
Reconstitute 1 oz. dried shiitake mushrooms and 1 chili (if using dried, if not skip this step) by soaking mushrooms in water overnight and the chili in hot water for an hour. If you prefer a spicier dish, leave seeds in chile. If not, de-seed.
Rinse and pat dry scallops. Salt and pepper them. Slice the mushrooms, dice the chilies and red onion, and mince the garlic. Melt 1 tablespoon butter in skillet on medium-high heat. Saute the spinach till wilted, add 1 tablespoon of garlic and cook for 1 minute more. Add salt and pepper to taste. Set aside and keep warm. Melt 1 tablespoon butter to skillet on medium high. Add the mushrooms and cook till lightly browned. Add the red onion, garlic and chili. Cook 2 minutes till onion is soft and garlic fragrant. Salt and pepper to taste. Set aside and keep warm. Add the last tablespoon of butter to skillet on medium-high heat. Add scallops and cook for 2-3 minutes. Gently flip them so as not to stick. If you don't get a good sear, that's ok as you don't want to overcook them. Spoon out your spinach on to a plate, add the mushroom mixture on top and place the scallops on top. Serve!