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Scallops and Spinach with Tarragon

This simple recipe can be served as a warm salad course, side dish, or over linguine, fettucine or rice as a main dish.

  • 2 tablespoons olive oil
  • 4 shallots, finely chopped
  • 5 mushrooms, cleaned and thinly sliced
  • 1/2 pound spinach, stemmed, thoroughly washed, and drained
  • 2 tablespoons Cheshire Garden French Tarragon Vinegar
  • 1/2 pound sea scallops

Heat the oil in a heavy skillet and sauté the shallots until golden. Add the mushrooms and sauté until softened. Add the spinach, cook covered until it wilts, then remove the lid and simmer until liquid evaporates.

Add the vinegar, raise the heat and cook until the vinegar reduces by half (1 to 2 minutes.) Move vegetables to the outer rim of the pan. Add the scallops, toss and cook about 6 to 8 minutes. (To tell if they're done, slice one open; it should be opaque throughout.)

Serves 4 as a salad course, side dish or main dish with pasta or rice.

Cheshire Garden products used in this recipe:



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