Smoked Paprika Scallops, Fennel, Black Japonica Rice & Spiced Tomato-Spinach

This was one of those “what do I have in the freezer/pantry and how can I spin it into something different?”-type meals.    It was also pretty easy to make.

 

Smoked Paprika Scallops

 

Smoked Paprika Scallops with Fennel

1 pound small scallops
1 tablespoon smoked paprika
1/2 teaspoon salt
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 small fennel bulb, thinly sliced
1 tomato, diced
1 cup white wine
Salt and pepper
1 lime, sliced into wedges, for garnish

Rinse the scallops and pat them dry. Toss with the paprika and salt. Heat a large heavy skillet over medium high heat and sear the scallops for about a minute on each side – do not overcook. Remove and put on a plate and cover to keep warm.

Heat the olive oil in the skillet and add the garlic and fennel. Saute slowly over medium heat until slightly softened – about 5-10 minutes. Add the tomatoes and wine and simmer until slightly reduced – about 10 minutes. Add the scallops back in for about 2 minutes – just long enough to warm through. Taste and season as necessary with salt and pepper. Serve immediately with pasta or rice.

Recipe courtesy of Apartment Therapy.

 

Spiced Tomato-Spinach

1 1/2 pounds fresh spinach
1 cup tomato, diced
1 garlic clove, minced
1/2  teaspoon cumin, ground
1/8 – 1/4 teaspoon cayenne pepper
1 tablespoon olive oil
salt & pepper

Rinse & clean spinach.  Discard tough stems.  Pat dry or spin in salad spinner.  Heat olive oil in heavy saute pan over medium-low heat.  Saute garlic for a few minutes.   Add spinach, tomato, cumin, and cayenne.   Toss over heat until spinach is wilted, but not mushy.  Salt & pepper to taste.

Recipe based on an article I think I read in the New York Times about a Middle Eastern spinach recipe.  Or a Mediterranean one.

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