I loved the idea of this elegant weeknight meal—so much so that I brought out our nice china to serve it on! Inherently there is special message sent out with seared scallops served at home: a simple decadence if you will.  For this specific recipe, the perfectly seared beauties are served over a healthy serving of brown rice (I used freekeh instead) with a side of healthy sautéed spinach dotted with red onions and spicy slices of red chile peppers.  The heat from the chile peppers permeates the greens and adds a lovely kick,  and the overall presentation of all the dish’s elements is utterly gorgeous.  I served this dinner with a glass of crisp French Sancerre, but I can also see a a glass of dry Prosecco adding a celebratory finish to the colorful dish.

(To view this recipe, click on the blue title of the blog post above* )

Tagged: brown rice, Cooking Light, Cooking Light magazine, freekeh, lemon wedges, red chile pepper, red onion, scallops, sea scallops, seared scallops, seared scallops with chile-garlic spinach, shellfish, spicy spinach, spinach, spinach saute, weeknight dinner