Grilled Scallops on a Salad of Baby Spinach.

This is one of my favorite quick meals. I first made it for some friends. We were having a relaxing evening around the fire, and I wanted something quick that we could easily eat while sitting in the living room. The great thing about scallops: they only take 5 minutes to make. I usually have a bag of frozen scallops in the house, and though force thawing under cold water isn't recommended, I've had good success with that method. Key is to put the thawed scallops on paper towels to dry prior to sauteing. Sea scallops are large and rich, so I find three to four per person is sufficient.

Grilled Scallops on a Salad of Baby Spinach - serves 4

2 Tbsps. Pine Nuts
1 dozen grape tomatoes
baby spinach - approximately 3/4 cup per plate

1 lb. sea scallops
1 tbsp. olive oil, or more if needed.
Scant 1/4 c. white wine or dry vermouth
juice of 1/2 lemon

Toast pine nuts in a small dry skillet set over medium heat, approximately 5 minutes.
Slice grape tomatoes in half lengthwise.
Evenly distribute spinach, sliced tomatoes and pine nuts among 4 plates.

Heat 1 tbsp. olive oil in medium skillet. Add scallops and cook for 2 minutes without disturbing, or until bottom edges of scallops turn white. Turn scallops over and cook for an additional 2 minutes, or until lightly browned but still translucent in the middle. Plate scallops atop spinach salad.

Pour off all but 1 tbsp. of olive oil in pan. Add wine or vermouth, and simmer while scrapping off any brown bits stuck to bottom of pan. Simmer for 2 minutes. Add lemon juice, salt & pepper to taste. Spoon hot dressing over scallop salad.