Mediterranean Scallops

"New from the Kitchen"
Recipe of the Month - August 2011

Entrees: Mediterranean Scallops

For Christmas Michael bought me a new cookbook for inspiration called "150 Healthiest Recipes In Fifteen Minutes". It has this great recipe for scallops, but I found it needed some modifications to the ingredients such as fresh spinach and basil to heighten the flavors and some mushrooms and onions for more complexity. It is really quick, healthy and delicious so I hope you will give it a try. And check out the book for your own inspiration.

1 14.5 oz. can of diced tomatoes, drained
10 oz. fresh baby spinach leaves
2 tablespoons dry white wine
1/3 cup pitted Kalamata olives
1 cup sliced mushrooms
1/2 cup chopped onions
2 cloves garlic minced
2 teaspoons freshly chopped basil leaves
1/4 teaspoon salt
1 1/2 pound sea (large) or bay (small) scallops - I prefer the smaller ones for this recipe
4 oz. crumbled feta cheese
1/4 cup chopped parsley
drizzle of olive oil

Pre-heat the oven to 450 degrees
Lightly spray a 7 x 11 inch baking dish(or you can use individual ramakins or scallop shells)

In a medium bowl, mix the tomatoes, spinach, basil, olives, garlic, salt and pepper, wine. Fold in the scallops and pour into prepared dish(s). Sprinkle evenly with feta and parsley and drizzle with one or two teaspoons of olive oil and a few squeezes of fresh lemon. Bake for 15 to 20 minutes or until just browned.