A new discovery that tastes really good on a cold, blustery October day.
Ingredients (in order of appearance in the skillet):
Olive oil, virginity optional
Blueberries, 6 oz., fresh and washed
Salt or pepper, at table, to preference
Layer in skillet and let saute/steam under a clear glass lid. When spinach is dark and moist, transfer everything into bowl and enjoy. I was surprised at the tart-sweet contrast the blueberries added. The blueberries do tend to make the scallops a touch purple. If that bothers you, get over it. Happily, this broth, while purplish, is delicious.
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| Blueberry Spinach Scallops |
Ingredients (in order of appearance in the skillet):
Olive oil, virginity optional
Scallops, 14-16 oz, fresh or thawed if frozen
Baby spinach, fresh and washedBlueberries, 6 oz., fresh and washed
Salt or pepper, at table, to preference
Layer in skillet and let saute/steam under a clear glass lid. When spinach is dark and moist, transfer everything into bowl and enjoy. I was surprised at the tart-sweet contrast the blueberries added. The blueberries do tend to make the scallops a touch purple. If that bothers you, get over it. Happily, this broth, while purplish, is delicious.