- 3 big knobs of butter
- 100g mixed mushrooms, sliced
- 100g spinach
- 2 tsp groundnut oil
- 6 scallops
- Nutmeg, for grating
- Pan-fry the mushrooms in a knob of butter for a minute, and add the spinach. Fry for a further minute or two to wilt the leaves, then drain in a sieve over a bowl to catch the cooking juices.
- Take a separate frying pan, and sear the scallops for 3 minutes without moving them. Add another knob of butter, and baste the scallops as they cook for another couple of minutes. Season well.
- Go back to your first pan, and add the spinach and mushroom juices you saved before. Whisk in the remaining knob of butter and season well, then stir to make a sauce. Grate in a little nutmeg, and serve the spinach and mushrooms in a bowl, topped with the scallops, and with the sauce poured over the top.
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