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.
Serve with steamed rice, rolls and herb butter. To make herb butter, combine softened butter with your choice of minced herb; pat into small dish and re-chill. Banana cream pie would be the perfect dessert. Note: Chopped mature spinach can substitute for the baby spinach. Makes 4 servings.
-Renne Enna, Chicago Tribune
Ingredients
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
Directions
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.
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.
Wine ideas: Vognier 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.
Nutrition information per serving: 171 calories, 35 percent 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
