Scallops with Garlic Butter and Spinach

For 2 as a starter

4 scallops
2 cloves garlic
1 small bunch flat leaf parsley
1 lemon
300 g baby spinach
30 g butter
olive oil
salt and pepper

Heat a wok with 2 tablespoons olive oil and stir fry the spinach for 2 minutes until wilted. Drain as much liquid from the spinach as you can. Season with salt and pepper and keep warm.

Lightly season the scallops with salt and pepper. Heat a non-stick frying pan with 1 tablespoon olive oil. Fry the scallops for 1 minute on each side until golden brown and still slightly translucent in the middle. Transfer to a plate and cover loosely with aluminium foil.

Wipe the pan clean with kitchen paper and place on a medium heat. Finely chop the garlic and parsley.

Add the butter to the pan and as soon as it begins to foam, add the garlic and parsley. Swirl the pan to mix the ingredients.

Season with salt, pepper and ± 1 tablespoon lemon juice. Return the scallops to the pan with the butter.

Divide the spinach between 2 plates and place the scallops on top. Spoon over the garlic butter and serve with a wedge of lemon. Delicious with crusty bread to mop up the juices.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours