Horseradish Scallops with Wilted Spinach and Roasted Tomatoes

Step 1: Horseradish Butter ... Mix all the ingredients together in a small bowl; then, cover and refrigerate until ready to use.

Step 2: Roasted Tomatoes ... I love these served with the scallops. These along with the butter create a sauce for the scallops. They are simple, quick, and inexpensive. Add the tomatoes to a foil or parchment paper lined baking/sheet pan; drizzle with olive oil, salt, red pepper flakes, and pepper. Then, toss (using your hands, or a spoon) to combine. Bake in a 400 degree oven, middle shelf, for 10-15 minutes - just until they start to pop (or break apart). You want them soft, but NOT 'mushy.' Start these before the scallops, as they take a bit longer; and, they are perfect served warm or room temperature.

Step 3: Scallops ... A couple of tips - I use sea scallops for this. Bay scallops are the small ones, which will not work well for this recipe. Next, I love 'DRY' scallops, which are fresh and NOT frozen; they are expensive, but worth it for company. However, frozen scallops are just fine. Just a couple of tips when using them.

Step 4: Thaw in a colander, covered tightly with plastic wrap, over a bowl; and in the refrigerator - not on the counter. This keeps them from sitting in water as they thaw; also, seafood should thaw in the fridge, NOT the counter. Once thawed, I rinse them off, and set on a plate lined with a paper towel to absorb any excess liquid - and, let them set a few minutes, as they come to room temperature (or take the chill off).

Step 5: One of the MAIN complaints people have about scallops is - they do not brown. It is because, they are wet; and, the temp is too low. So, dry your scallops well. Then, season the scallops on both sides with salt and pepper; and, don't be afraid to cook on high heat.

Step 6: Saute ... Bring a large saute pan; I prefer a heavy cast iron or stainless pan vs non-stick if possible - to high heat. Then, add a mix of olive oil and butter. You want to sear the scallops on medium high to high heat. Saute on the first side until you get a nice crust - it only takes a couple of minutes. And, if you can't flip the scallop, they are NOT ready to be flipped; you want to get that nice crust. Once you get a good crust, flip the scallop and cook another minute or so; and, they are done. Once they are JUST cooked through; remove from the heat, transfer to a serving platter, and add a couple of spoons of the horseradish butter over the top. Cover to keep warm as you wilt the spinach.

Step 7: Spinach ... Simply place a metal or glass bowl over a pot of lightly boiling water. Add olive oil, and let it heat up for just a minute. Then, add the spinach, and season with salt and pepper. Just a couple of minutes, tossing, until lightly wilted - just shy of crisp and tender. Squeeze the lemon over the top; and, it's done.

Step 8: Plate and Serve ... Add the spinach to your plate, top with the scallops; and, pour the butter from the plate over the scallops. Then, top with the roasted tomatoes. Garnish with parsley, a couple of lemon slices; and ENJOY! As I said, I love a side of rice, or creamy parsnips. It takes a bit of planning; but, it isn't anything difficult. Everything is very quick cooking; and easy. And, all the ingredients are basic every day grocery store ingredients. ENJOY!!