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What's This?

Time: SUPER-short.  From fridge/raw to cooked, this takes me about 15 minutes.  Time-saver tip: I buy pre-washed organic spinach so I only have to give the spinach a quick rinse. Thank you to Coastal Living for the original version of this recipe.

Ingredients

  • 1/4 cup olive oil
  • 1/3 cup dry white wine (pour yourself some red while you cook!)
  • 1 tablespoon lemon juice (I buy the pre-squeezed refrigerated)
  • 1 tablespoon Worcestershire sauce
  • 3 garlic cloves, pressed (I purchase the jars of chopped garlic- the label states that 1/2 tbsp equals 1 clove, so save yourself the time of crushing the cloves!)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound large de-veined and peeled shrimp (buying peeled and de-veined is KEY for saving time)
  • 1 pound sea scallops (slice them in half if they’re over 1 inch thick)
  • 1 pint cherry tomatoes, cut in half
  • 5 ounces baby spinach leaves
  • French bread (or any other yummy bread for dipping in the sauce)

To cook 

  1. Preheat broiler (keep oven rack approximately 6 inches from heating element)
  2. Combine all ingredients EXCEPT the spinach (set spinach aside for the moment) into the pan, tossing to coat the shrimp/tomatoes/scallops.
  3. Place pan in oven and broil for 3 minutes.
  4. Stir shrimp and scallops, and return to broil for 2 more minutes.
  5. Remove pan from oven and add spinach.  Toss with the spinach for approximately 1-2 minutes or until spinach wilted. (You don’t need to place back in the oven – the heat from the food will cook it fairly quickly).

Serve with french bread for a full meal!

 

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