Photography By David Baldwin

Grilled Sea Scallops with Spinach and Balsamic Vinegar 

Serves 6

Nunzio Patruno, Owner and Chef


12 large sea scallops
1 garlic clove, finely chopped
1 sprig thyme
1 sprig parsley
2 oz extra virgin olive oil
1 lb spinach leaves
2 oz balsamic vinegar
1 mango, peeled and diced into small cubes
1 pint cherry tomatoes, with tomatoes cut in half
To taste salt and pepper 


Place the scallops in a mixing bowl with the thyme, parsley, 1 oz olive oil and half the garlic. Let marinate for 5 minutes. Add the remaining olive oil and garlic to a sauté pan and cook over medium-high heat until golden, then add the spinach, salt and pepper. Cook until spinach is wilted, then set aside. In a separate pan, cook the balsamic vinegar over low heat until it is reduced to half, then set aside. Grill the scallops for two minutes on each side. Place the spinach in the middle of a serving dish and add the scallops. Sprinkle with the mango and cherry tomatoes, then drizzle with balsamic vinegar and serve.



Nunzio Ristorante Rustico
706 Haddon Avenue, Collingswood
(856) 858-9840

June 2018
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