Broiled Shrimp and Scallops with Wilted Spinach


Yield: 6 servings


1 ½- 2 Tbsp Flying Olive Butter EVOO or half Butter and half Garlic, Lemon, or Gremolata Extra Virgin Olive Oils

1/3 cup dry white wine

1 Tbsp freshly squeezed lemon juice (about ½ a large lemon)

1 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

3 garlic cloves, pressed or grated

Pinch of dried crushed red pepper, optional

½ tsp salt

¼ tsp freshly ground black pepper

1 pound large peeled and deveined shrimp

1 pound sea scallops (slice them in half if more than 1” thick)

1 pint cherry tomatoes, halved

5 ozs baby spinach leaves (usually a box is 5 ozs)

French bread, rice, or pasta, if desired


Preheat the broiler with the oven rack 6” away from the element. Place the Flying Olive EVOO(s) of Choice in the roasting pan. Add the white wine, lemon juice, Flying Olive Neapolitan Herb Balsamic, garlic, red pepper, salt, and black pepper.

Pat the shrimp and scallops dry and add to the pan. Add the tomatoes. Toss everything together to coat them.

Place the pan in the oven and broil 3 minutes. Stir the shrimp and turn the scallops over. Broil 2 more minutes or until seafood is done.

When the shrimp and scallops are done, remove the pan from the broiler. Add the spinach and toss everything together for about 1 minute until the spinach is slightly wilted.

Serve with bread or over rice or pasta.

Inspired by a recipe by Jackie Mills, R.D.

Submitted by Barb L.