Sauteed salmon scallops with greens
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Sauteed salmon scallops with greens
  Salmon    Scallops    Greens    Seafood    Appetizers  
Last updated 6/12/2012 1:22:13 AM. Recipe ID 54742. Report a problem with this recipe.
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      Title: Sauteed salmon scallops with greens
 Categories: Seafood, Appetizers
      Yield: 8 Servings
      2 lb Spinach, fresh
  1 1/2 lb Salmon fillets; skinless
      3 tb Olive oil
      1 lg Onion, yellow; finely chopt
      2    Garlic clove; pressed
      3 tb Lemon juice
      3 tb Parsley, fresh; minced
  Wash greens thoroughly and remove tough stems; cut leaves into thin
  strips and set aside.  Rinse salmon and pat dry. Hold knife at an
  angle and slice salmon into 4 or 8 equal pieces. Place each piece of
  fish between 2 pieces of waxed paper, the cut sides against paper,
  and pound gently with a mallet or rolling pin to create slices of
  even thickness (about 1/8 inch thick). Season scallops of salmon with
  salt and pepper if desired. Heat 2 tablespoons of the olive oil in a
  5- to 6-quart pan over medium-high heat. Add the onion and stir until
  tender but not brown, about 4 minutes. Stir in the garlic and greens;
  cook, stirring, until the greens are just tender, about 3 minutes.
  Transfer greens to a bowl and keep warm. Heat about 1 teaspoon of the
  remaining oil in the pan, or in a 10- to 12-inch frying pan, over
  medium-high heat. Add scallops to pan in a single layer (you will
  cook salmon in several batches) and cook until edges turn opaque, 20
  to 30 seconds.  Turn scallops and cook other side about 15 seconds.
  Lift cooked salmon from pan and keep warm. Repeat with remaining
  scallops, adding additional oil if necessary to prevent sticking.
  When scallops are cooked, add the lemon juice to the pan and scrape
  the bottom of the pan with a wooden spoon to loosen browned bits.
  Stir in the parsley and set aside. To serve, divide greens among
  warmed plates, top with 1 or 2 of the salmon scallops, pour the pan
  sauce over each serving.

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Recipe ID 54742 (Apr 03, 2005)

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