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Serves 4 people


A good nonstick pan can be your secret weapon to delicately fry foods like fish fillets and scallops.
Our brand-new CHOC Extreme Fry pan(coming soon) is the perfect tool for the job!
Try it for this Scallops & Spinach recipe for scallops and veggies that will be cooked to perfection. 
Bon Appetit!  

Ingredients


  • 12 scallops
  • 1 16oz container of Baby Spinach
  • 1 1/3 cup Chantarelle Mushrooms
  • 2 Tbsp butter
  • 1 garlic clove
  • 1 Tbsp Balsamic Vinegar
  • 2 Tbsp Walnut oil
  • Walnuts (to taste)
  • Olive oil for cooking
  • Salt and pepper (to taste)

Instructions


Step 1. Heat a tablespoon olive oil in your pan and gently fry the scallops. Season with salt and pepper. Transfer to a plate and set aside.


Step 2. In the same pan, heat some more olive oil and gently sauté the girolle mushrooms. Transfer to a plate and set aside.


Step 3. Still using the same pan, add the butter and garlic clove and sauté over medium heat until fragrant. Add the baby spinach and sauté for 1 minute.


Step 4. Make a vinaigrette by combining balsamic vinegar, walnut oil, salt, and pepper.


Step 5. Arrange the scallops, girolle mushrooms and walnuts over the spinach. Top it off with the fresh vinaigrette and serve. Bon Appetit!

★SHOW US HOW IT TURNED OUT★

Did you enjoy making this recipe? Post a photo of your dish on Facebook or Instagram with the hashtag #DBrecipe and don’t forget to tag us @debuyerusa! 

Not on socials? No problem. Send us your photo by email to dbinsider@debuyer.com

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