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Sautéed Scallops with Parmigiano Cheese Shaves, Balsamic Vinegar and Baby Spinach


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Sautéed Scallops with Parmigiano Cheese Shaves, Balsamic Vinegar and Baby Spinach



Ingredients for 4 people


4 Large Scallops
5 teaspoons Extra Virgin Olive Oil Divided
1 cup Baby Spinach
1/4 cup Parmigiano Reggiano Cheese Shaved Thin
1 teaspoon Balsamic Vinegar



Preparation
1. sauté the scallops with 1 tbs of oil in a very hot pan until brown outside and medium cooked inside

2.   season with salt and pepper

3.   season the baby spinach with oil and salt, divide it on four single plates and place the scallops on top of it

4.   garnish with parmigiano freshly shaved and balsamic vinegar