Thursday, March 27, 2008
Scallops with Lemony Hummus Sauce
THIS ONE IS TO DIE FOR...But lets live to enjoy it.
2 lemon or lime
3/4 cup jarred hummus
3 tablespoons snipped fresh chives
1 pound sea scallops, patted dry
1/2 teaspoon salt
1 teaspoon olive oil
1 (8-oz) bag baby spinash.
1. Grate the zest of the 2 lemons/limes set aside; squeeze the juice of one lemon/lime. Combine the hummus, 2 tablespoons of the chive and the lemon juice from one lemon/lime and 1/3 of the zest in a bowl.
2. Combine the scallops, 1/3 of the lemon/lime zest, and 1/4 teaspoon of the salt in a medium bowl. Heat 1/2 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add half the scallops and cook until golden brown and just opaque in the center, 1 -2 minutes on each side. Transfer to a plate. Repeat with the remaining 1/2 teaspoon oil and the remaining scallops.
3. Add the spinach to the skillet and cook, stirring constantly, just until it begins to wilt. Remove the skillet from the heat; stir in the remaining lemon/lime zest and 1/4 teaspoon salt. Divide the spinach and scallops among 4 plates; sprinkle with the remaining 1 tablespoon chives and drizzel with the sauce.
***Note*** I use both one lemon and one lime but you don't need to.