Sea Scallops with Spinach and Grape Tomatoes

1. 1

   In a large saucepan fitted with a steamer basket, bring 1 inch of water to a boil.

2. 2

   Add the tomatoes, cover and steam over moderately high heat for 1 minute.

3. 3

   In a shallow bowl, mix 3 tablespoons of the olive oil with the lemon juice.

4. 4

   Add the tomatoes, season with salt and pepper and stir to mix.

5. 5

   Spread the scallops in the steamer basket.

6. 6

   Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper.

7. 7

   Cover and steam over moderately high heat until just cooked, about 5 minutes.

8. 8

   Transfer the scallops to a shallow bowl and keep warm.

9. 9

   Add half of the spinach to the steamer, cover and steam for 2 minutes; stir.

10. 10

    Add the remaining spinach, sprinkle with 1/2 teaspoon of salt and toss well.

11. 11

    Cover and steam for 2 minutes.

12. 12

    Mound the spinach on plates.

13. 13

    Top with the scallops and any accumulated juices and spoon the tomato vinaigrette over all.

14. 14

    Sprinkle with the chives; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.