Grilled Scallops & Sautéed Spinach with Garlic | Adelphia Seafood, Pennsylvania
Strip leaves off 4 branches of rosemary to make room for 6 scallops; reserve the leaves. (If the rosemary branches are small, make room for 3 scallops on each.)
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.adelphiaseafood.com.
Cooking tools:
- Skewer
- Grill
- Oven
- Stove
- Plate
- Serving platter
- Stockpot
- Colander
- Mixing bowl
- Saute pan
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 24 large Sea Scallops ((about 1 ½ pounds))
- 4 large branches fresh rosemary
- 4 tbsp extra virgin olive oil
- sea salt
- freshly ground pepper
- ½ lemon (for garnish)
- 2 pounds spinach
- 3 cloves garlic (sliced)
- 3 tbsp extra virgin olive oil
- coarse salt (freshly ground pepper)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Greek Salad with Grilled Scallops | Adelphia Seafood, Pennsylvania
adelphiaseafood.com
Grilled Scallops with Lemon Salsa Verde | Adelphia Seafood, Pennsylvania
adelphiaseafood.com
Spicy Grilled Shrimp | Adelphia Seafood, Pennsylvania
adelphiaseafood.com
Glazed Grilled Sea Scallops | Adelphia Seafood, Pennsylvania
adelphiaseafood.com
Seared Scallops with Roasted Tomatoes | Adelphia Seafood, Pennsylvania
adelphiaseafood.com
Grilled Garlic Parmesan Scallops | Adelphia Seafood, Pennsylvania
adelphiaseafood.com
Grilled Shrimp & Scallop Kabobs | Adelphia Seafood, Pennsylvania
adelphiaseafood.com
Grilled Rosemary-Salmon Skewers | Adelphia Seafood, Pennsylvania
adelphiaseafood.com