Honey Balsamic Scallops over Corngrits and Sauteed Spinach

Scallops have a very light texture and mild taste so they are ready to take on the flavor of your choice.  This menu was very simple and took little time to prepare.  Scallops can be purchased fresh or frozen.  When purchasing anything pre-packaged, I always check to be sure that there are no preservatives added.  In this case, I used frozen, thawed scallops.  Although, this would be delicious with fresh scallops that are larger in size and could really soak up the flavor.  However, Brad and I thought this was a really great dinner!

Honey Balsamic Scallops
10 medium size scallops or 5-6 large scallops
1/4 c. balsamic vinegarette salad dressing
1 Tbl. honey
1 tsp. soy sauce
Wisk together the balsamic vinegarette, honey and soy sauce.  Pat thawed scallops dry with a paper towel then lay flat in small container.  Pour marinade over scallops, just enough to cover bottom of container.  Flip scallops to drench in marinade, cover container, and let marinate for at least 30minutes-1hour or more. 
Cook scallops when the rest of the meal is complete and ready to serve. They take very little time.
Heat 2 Tbl. olive oil in skillet on medium-high heat.  Add scallops, a few a a time depending what will fit.  For medium size, cook for about 2 minutes on each side.  You want them to have a glazed look. 
Cornbread Grits
2 servings of instant grits
1/3 c. Jiffy cornbread mix, dry
water or milk
garlic salt, to taste
Make grits according to package directions with either milk or water or half and half.  (You can make the grits in the microwave or on the stovetop)  When almost done, add Jiffy and garlic salt.  Remove the grits from the heat and let stand until ready to serve. 
The Jiffy cornbread gives the grits a very mildly sweet flavor and thickens the texture.  Plain grits would be perfect too!
Sauteed Spinach
3 cups fresh spinach
2 Tbl. olive oil
1 Tbl. garlic, chopped or minced
Heat olive oil over medium-high heat.  Add garlic and saute.  Fill skillet with spinach and toss to coat with the olive oil and garlic.  Continue tossing until spinach is wilted.  Remove from heat and its ready to eat!
Quick Mushroom Sauce
This was an addition I made for this meal because I had a package of baby portabella mushrooms that I needed to use.  The meal would still be excellent without this, but we loved the extra flavor and texture with the grits. 
1 pkg. baby portabella mushrooms, cut in half
2 Tbl. butter
1 Tbl. garlic
1/3 c. white wine
seasoning (I used very little of a blend of cajun seasoning)
Heat butter and garlic over medium heat.  Add mushrooms and saute.  Add wine and cook down until mushrooms are softened.  Add seasoning to taste. 
Spoon the grits onto a plate then cover with a layer of sauteed spinach.  Top the spinach with the scallops and spoon some of the mushroom sauce along side of the grits.  Its ready to go and its delicious!!!
Hope you enjoy!   
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