I realized there were no good role models for kids. Popeye eats spinach, but also smokes and hits people.
A very quick dinner tonight while creating a menu for a birthday or two or 3…mine, Michael’s and our friend Eddie’s, geezers all and just glad that we are all here to get together to celebrate.
Tonight a quick sear on some nicely seasoned scallops to serve with a sautéed spinach and shiitake mushroom side dish. I just have enough scallops for two and a huge bag of that good old-fashioned curly spinach, but made only half the spinach from a large bag.
1/2 bag of cleaned and dried curly spinach, rough chopped
1-8 ounce package of shiitake mushrooms, sliced
pinches of red pepper flakes
1+1/2 teaspoon each fresh oregano and thyme leaves
1/3 cup of Asian ginger miso broth dry white wine, or extra dry vermouth
For the scallops pat dry and season with Slap Ya Mama Cajun seasoning. Heat a large sauté pan until very hot and drizzle in about 2 teaspoons EVOO, sear the scallops until golden on the first side, about 1-2 minutes, turn and sear the second side until golden. Remove to a warmed plate.
Add another 2 teaspoons of EVOO and 2 minced cloves of garlic to the sauté pan used for the scallops heat the garlic for 30 seconds to a minute toss in the mushrooms and sauté for a couple of minutes, add herbs and pepper flakes, stir for another minute or so, add the broth or booze and heat the spinach until it is just wilted. You can nestle in the scallops to warm a bit and serve.
*Miso ginger broth can be found in an Asian market or Trader Joe’s has a pretty good version in a carton in the soup aisle. Great for a quick soup with additions of sliced green onions, cubed firm tofu, and seared gyoza or wonton.