Dd's Lemon Feta Scallops with Spinach

Didi says:  This sauce is da bomb !! I ended up making a 2^nd batch and used on the shrimp for the caesar salad (photo at bottom), and then I ate with tofu salad !!

LEMON FETA SCALLOPS WITH SPINACH

 

*Sauce: 

6 TB olive oil

½ tsp. lemon zest

1/4 c fresh lemon juice

1/4 c feta cheese, crumbled

1 TB agave nectar or honey

Salt and freshly cracked black pepper 

Scallops: 

1 large onion, thinly sliced

½ c green onion, chopped

2 cloves garlic, minced

1 TB butter

1 TB olive oil

1 # fresh baby spinach 

1 ½# jumbo scallops, patted dry

Salt, white pepper

Garnish: chopped green onion, crumbled feta cheese

 

Sauce: In a blender; puree oil, lemon zest, lemon juice, feta cheese, and agave nectar. Season with salt & pepper. Set aside. 

In a skillet over medium heat; saute onion, green onions, and garlic in olive oil until softened, about 10 minutes. Add spinach; season with salt and pepper. Stir until just wilted. Transfer into mixing bowl; keep warm.  Wipe out pan and return to stove 

over medium-high heat.  Brush scallops with remaining 2 TB oil; season with salt and pepper. Add any leftover oil to pan.

Sear scallops until they easily release and have browned; about 3 minutes. Turn scallops and sear until cooked through, 2-3 minutes.  For service; place spinach mixture among plates and top with scallops and drizzle with sauce. Garnish as desired. 

*Option: Double recipe and toss sauce with pasta, add to mashed potatoes or use as salad dressing for service. Serves 2-4.