Mediterranean Scallops with Turmeric Creamed Spinach

Try new things! Sometimes in life we can become stagnant. We develop a routine and we stick to it. Maybe we feel absolutely comfortable in our routine. Maybe there is a longing for something more… for creativity… for new experience… Whether we are content with our existence or feel a sense of unrest in our lives, it can bring a deeper brightness into our personal worlds to have new and different experiences. Try a new hobby. Go for a walk in a different park. Drive a different way home from work.
Use your creative talents – the ones you may not even know you have!

Try a different recipe! This recipe gave me an opportunity to create, to play, to experiment. I developed the creamed spinach sauce and fell in love with it. The process, the creativity, tasting the spice mixtures along the way, savoring the final product… I fell in love with the entire experience. Sometimes when we reach out into the unknown and embrace the experience, we may find ourselves pleasantly surprised! I hope this delicious dinner brings you as much love and happiness as it has brought me. Enjoy!

My favorite tips:

*The beauty of this recipe is the ease of cooking such a healthy and delicious meal!
*When preparing the scallops, rinse in cool water and remove any side-muscles that may still be attached. This is a small piece tough tissue on the side of the scallop. I have found that they are often already removed from the scallops when I purchase them. Also, they won’t hurt you if they slip by, so don’t spend too much time searching.
*I like to use Tan Tan Moroccan Seasoning from Savory Spice on these scallops. You can also use your other favorite prepared Moroccan seasoning mix. As another options, you can make a quick similar mix by combining paprika, cumin, cinnamon, cardamom, turmeric, garlic powder, and cayenne.
*If you are not a scallop guru, I recommend cooking them all the way through. You will find some sites that state you can eat your scallops raw or medium. I live in a land-locked state with frozen scallops, and therefore I always make sure they are cooked through. There is risk of illness if eating under-cooked seafood.

Mediterranean Scallops with Turmeric Creamed Spinach

Recipe by AmiessaCourse: DinnerCuisine: MediterraneanDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Such a delicious way to enjoy scallops!

Ingredients

• 1 lb scallops, cleaned, rinsed, and patted dry

• 1 Tbsp olive oil + 1 tsp olive oil, separated

• Moroccan seasoning – see Note

• 1 lb baby spinach, rinsed and patted dry

• 1/4 cup Parmesan cheese, grated

• 1/2 cup plain Greek yogurt

• 2 Tbsp fresh garlic, minced

• 1 tsp turmeric

• 1/2 tsp cinnamon

• 1/2 tsp cardamom

• 1/4 tsp black pepper

• 1/4 tsp sea salt

• Garnish – lemon wedges

• Garnish – fresh parsley, chopped

• Garnish – red pepper flakes

• Garnish – Parmesan, shredded

Directions

• Combine grated Parmesan, Greek yogurt, garlic, turmeric, cinnamon, cardamom, black pepper, and sea salt. Stir well to blend. Set aside.
• Add tsp olive oil to deep skillet or wok. Heat to medium. When hot, add spinach and cook until it begins to wilt.
• Stir in Parmesan yogurt mix. Adjust heat to medium-low. Heat through until hot. Stir occasionally.
• While spinach mixture is heating through, prepare the scallops.
• Heat Tbsp olive oil in skillet on medium-high heat.
• Pat scallops generously with Moroccan seasoning. Add to heated skillet. Cook approximately 2 minutes per side, until cooked through.
• Serve scallops warm with the creamed spinach. Add extra shredded Parmesan on top of the spinach. Garnish with lemon wedges, parsley, and red pepper flakes. ENJOY!

Notes

• *When preparing the scallops, rinse in cool water and remove any side-muscles that may still be attached. This is a small piece tough tissue on the side of the scallop. I have found that they are often already removed from the scallops when I purchase them. Also, they won’t hurt you if they slip by, so don’t spend too much time searching.
• *I like to use Tan Tan Moroccan Seasoning from Savory Spice on these scallops. You can also use your other favorite prepared Moroccan seasoning mix. As another options, you can make a quick similar mix by combining paprika, cumin, cinnamon, cardamom, turmeric, garlic powder, and cayenne.
• *If you are not a scallop guru, I recommend cooking them all the way through. You will find some sites that state you can eat your scallops raw or medium. I live in a land-locked state with frozen scallops, and therefore I always make sure they are cooked through. There is risk of illness if eating under-cooked seafood.