I’ve had a scallop and spinach dish on my food calendar for awhile now…when I saw that our host Culinary Delights had chosen this dish I knew I’d marry the two ideas. I’m in a HUGE “use up and clean out the freezer” mode in preparation for the anticipated fresh summer finds. Tonight, I was able to rid the freezer of scallops, some homemade chicken stock, and diced fresh tomatoes. I also used up the last of our goat cheese and green and red leaf lettuce (just in time for our next CSA delivery on Thursday).
It turned out to be a nice dish full of crunch from the lettuce, tenderness from the scallops, and a nice filling base from the couscous.
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1/2 pound bay scallops
- 4 cups red and green leaf lettuce, wilted
- 2 tablespoons balsamic vinegar
- 1/3 cup low-sodium chicken broth
- 1 cup low-sodium canned chopped tomatoes with juice
- 2 cups whole wheat couscous, cooked
I added the following:
- 2 tsp crushed red pepper
- 1 Tbsp grill seasoning blend
- 3 ounces goat cheese
Heat a large sauté pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the scallops and cook about 2 minutes per side, or until cooked through. Remove and set aside.
To the same pan, add the greens and cook until warmed through. Remove from the pan and set aside.
Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes.
Place the couscous in a serving bowl. Top with the spinach, scallops and balsamic-tomato sauce.