It maybe a bit premature for sunscreen but it's a nice day in Tacoma, the sun's shining AND the Farmer's Market is open on Broadway!
Today I picked up fresh spinach for dinner and decided to fix - Bay Scallops with Spinach.
2 lbs. of fresh spinach,stemmed & washed 1 lb. bay scallops 3 large cloves of garlic 1/4 cup of white wine 2 T. fresh lemon juice 2 t. olive oil 2 t. salt 1 t. of grated lemon zest freshly ground pepper to taste
- Heat 1 T. of olive oil in a large pot over medium heat - Add the garlic & lemon zest, cook for 20 seconds, stirring continuously - Add the spinach, toss until wilted - Drain off the liquid, season with 1 t. of salt & pepper. Keep warm - Heat the remaining 1 t. olive oil in a large skillet over medium heat. Add the scallops, saute for 1 minute or until just cooked through. - Remove the scallops, add the lemon juice and wine. - Cook, scraping the bottom of the pan. - Remove from the heat, toss in the scallops, season with the remaining salt and pepper. - Serve by placing a mound of spinach in the middle of a plate and surround with scallops.
A loaf of bread (there are several bakeries at the market) and a nice bottle of wine (I recommend Abby's on Broadway - inside Sanford & Son Antiques)and you have a meal worthy of bragging about!
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