I found this recipe in the latest issue of TRADITIONAL HOME magazine, so I tried it this past Friday, it was a big hit !!!!!. I thought I'd share it for Foodie Friday, especially for those of you that may not get the magazine, but also for those that did see it in their copy of the magazine and wondered about how good it would be. IT IS DELICIOUS.
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup finely ground walnuts
1/4 cup whole wheat flour
2 to 3 tablespoons olive oil
1/4 cup unsalted butter (1/2 stick)
1 cup chopped shallots
8 ounces cremini mushrooms, thickly sliced (3 cups)
1/2 cup dry white wine
8 ounces fresh baby spinach
Kosher salt and freshly ground black pepper
Shaved Parmesan cheese
Lemon slices for garnish
Preheat oven to 275 degrees. Pat scallops dry with paper towels; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. In medium bowl, mix together walnuts and flour. Add scallops a few at a time, tossing to coat; shake to remove excess flour.
Heat 2 tablespoons olive oil in large skillet. Add half the scallops and saute without moving them until browned, about 3 minutes. Turn scallops and cook about 2 minutes more. Transfer to heat-proof platter; keep warm in oven. Saute remaining scallops, adding remaining oil, if necessary, and add to platter. Bake for 5 to 8 minutes more, or until scallops are opaque.
Meanwhile, melt butter in same skillet. (Some brown bits will remain from scallops.) Add shallots and mushrooms. Cook and stir for 4 to 5 minutes or until tender. Remove skillet from heat. Add wine: return to heat and bring to boil. Reduce heat and boil gently for 2 minutes, stirring with wooden spoon to loosen brown bits.
Gradually add spinach to skillet, tossing to wilt each handful before adding more. When all spinach is wilted, season to taste with additional salt and pepper. Serve spinach with scallops and top each serving with Parmesan cheese. Garnish with lemon slices.