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Wow.. what a week!… It’s funny how a three day work week can end up feeling longer than a regular one, maybe because you end up rushing around trying to pack in as much as possible before the long weekend and lets face it, three days or five, the “to do list” doesn’t change. That was exactly how this week was for me… jam packed with meetings, due dates, and way to much time working in InDesign.  Luckily I started a 60 Day Challenge at my new yoga studio, without yoga I’m pretty sure I would go crazy.  More on the challenge later…

Back to the scallops! This post was intended to go live yesterday, but my silly self forgot to press publish after making a few edits early in the morning before heading out. So, it’s a day late and not “4th of July” related, but still a great dinner option for any day of the week.

This whole meal started with the zucchini blossoms that I picked up at the market. Who could pass up the chance to incorporate flowers into their meal… not this girl!  So I picked up half a dozen and then started wondering around the store thinking of ideas on what to add to meal.  Finally, I seattled on scallops, spinach, and organic garlic & mozzarella ravioli with merlot wine pasta from Rising Moon. Have you ever had their pasta before?  For store bought, it’s pretty delicious and they have tons of amazing filling combinations.

Any who, the meal turned out great.  The boy loved it, I loved it, and it took less than 30 minutes to make.  I’m all about a quick and delicious meal.  Details below….

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For the Spinach/Scallops/Ravioli:

  • 6 large sea scallops
  • 6 cups of fresh spinach
  • 1 pkg ravioli
  • EVOO
  • Salt
  • Pepper
  • 1 tablespoon minced garlic

For the Fried Zucchini Blossoms: 

  • 6 zucchini blossoms
  • Vegetable oil (for frying the blossoms)
  • 3/4 cups all-purpose flour
  • 6 ounces chilled beer
  • Sea salt

Directions:

Start with the Spinach, as it will take the longest out of the three.  Stream per your usually method (I used a stove top steamer), bring water to a boil first, then add spinach, along with the minced garlic, cover for approx. 10 min.

Once the spinach is started, began with the zucchini blossoms.  I used a method via Bon Appeitit, but cutting it in half, as I only made six total.  Start heating the vegetable oil on the stove, about 2 inches think,  make the batter, dip the blossoms and add to the vegetable oil, fry for two min. then flip, fry for another 2 min., remove, sprinkle with sea salt, and let cool.  That’s it… super easy and so very yummy! (for full directions click here)

For the ravioli, just fill a sauce pan with hot water, bring to boil, add raviolis and cook for 8 min., stirring throughout.

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Style your plate by placing the scallops on top of a bed of spinach, because looks and taste are equally important ;)  Less than 30 mins and you have a yummy and nutritious (minus the fried zucchini blossoms) meal for two.