Hummingbird Recipe

Sea Scallops with Lime

1 lb sea scallops

1/2 cup extra virgin olive oil

1 cup flour

1 tsp salt

1/2 tsp white pepper

Zest from 2 limesJuice from 2 limes

2 tbsp Rose’s Lime Juice (available in most supermarkets usually with bitters and other drink mixers)

1 1/2 lb spinach (chopped)

1 large shallot (minced)

Combine flour, salt and pepper. Toss scallops in flour and shake off excess. 

Add 1/4 cup EVOO to sauté pan and sauté scallops until brown on 1 side (approx. 2 minutes)

Turn over and add fresh lime juice, zest and Rose’s Lime Juice. With a spatula, scrape pan and sauté scallops for another 2 minutes then remove from heat. 

In a separate (larger) sauté pan add remaining 1/4 cup EVOO and cook shallots until caramelized (approx. 2-3 minutes). Add chopped spinach and cook until just wilted (approx. 2 minutes). 

To serve, spread spinach on a plate and place scallops on top. Spoon pan scrapings and lime juice over and enjoy!!

Serves 4