Sautéed Scallops with Mushrooms and Spinach

Sautéed Scallops with Mushrooms and Spinach Recipe

Seafood symbolises prosperity in Chinese culture and stir-frying is a big part of life. It’s also a very simple way to eat healthily and add in a wonderful variety of your favourite vegetables. Shellfish such as scallops are a beautiful source of fat-soluble vitamins, especially vitamin D. Always buy shellfish extremely fresh from your local fishmonger and eat as soon as possible.

Serves: 2

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Sautéed Scallops with Mushrooms and Spinach Recipe

By: Lee Holmes

Not only does this dish look impressive, it tastes impressive! Wow your friends and family today.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 1 tsp extra-virgin olive oil
  • 10 small scallops, rinsed & patted dry
  • Celtic sea salt & freshly ground black pepper, to taste
  • 2 garlic cloves, crushed
  • 140g mixed mushrooms, whole or sliced
  • 1 tsp fresh or dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 200g baby English spinach leaves
  • Splash apple-cider vinegar
  • 1 tsp oyster sauce (optional)
  • Parsley or rosemary sprigs, chopped, to serve
  • Lemon wedges, to serve

Method


  • Heat oil in medium frying pan over medium heat. Season scallops with salt and pepper, sear in pan for 1–2 mins on each side, until golden brown, then remove from pan and set aside.
  • Add garlic, mushrooms, rosemary, thyme and oregano to pan, then cook, stirring frequently, for 5 mins. Add spinach and apple-cider vinegar and oyster sauce if using, then cook for 1–2 mins, until spinach just begins to wilt. Return scallops to pan and cook for 1 min to heat through.
  • Serve topped with parsley or rosemary and lemon wedges on the side.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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