Wednesday, May 02, 2007

Spinach Pesto Scallop - scallopwiches

Baby spinach. Quite easily available in local grocery stores, and usually comes in a pack, stems already trimmed off and leaves are cleaned. With a tender and sweet flavor, you can eat baby spinach raw (make sure you give them a light rinse before eating, or get the organic variety); add them to salads, or cook them very briefly in pasta dishes.
The nutritional benefits are enormous! High levels of vitamins A and C and an excellent source of vitamins B2, B6, K , manganese, folate, magnesium, iron, calcium, and potassium. It is also a good source of dietary fiber, copper, protein, phosphorous, zinc and vitamin E. In addition, it is a good source of omega-3 fatty acids, niacin and selenium. Need I say more?

I made pesto before. This time, I've used spinach, instead of basil; and almonds instead of pistachios, to make some pesto for Weekend Herb Blogging taking place at Kalyn's Kitchen.
This pesto has more of that sweet (due to baby spinach) and tangy (due to some orange juice) flavors. Pairing them with some lightly seared savory scallops, was just great.

Scallopwiches - Scallops stuffed with spinach pesto (appetizer servings ~2)
Ingredients:
- 4 scallops; dab dry with paper towels, season with salt and pepper, then seared both sides till browned
-handful of baby spinach
-drizzle of olive oil
-2tsps orange juice
-2-3tbsp sliced almonds, adjust accordingly to amount of spinach used

Method:
1. Use a food processor/blender to coarsely "chop n mix" the spinach, olive oil, orange juice, and almonds
2. With the seared scallops, make an incision cut from the edge to the center but do not cut through
3. Stuff the pesto into the scallops
4. Serve

Related posts:
Spinach frittata
Pistachios pesto
Mini sausage burgers

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