Broiled Shrimp and Scallops

Time: SUPER-short.  From fridge/raw to cooked, this takes me about 15 minutes.  Time-saver tip: I buy pre-washed organic spinach so I only have to give the spinach a quick rinse. Thank you to Coastal Living for the original version of this recipe.

Ingredients

• 1/4 cup olive oil
• 1/3 cup dry white wine (pour yourself some red while you cook!)
• 1 tablespoon lemon juice (I buy the pre-squeezed refrigerated)
• 1 tablespoon Worcestershire sauce
• 3 garlic cloves, pressed (I purchase the jars of chopped garlic- the label states that 1/2 tbsp equals 1 clove, so save yourself the time of crushing the cloves!)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound large de-veined and peeled shrimp (buying peeled and de-veined is KEY for saving time)
• 1 pound sea scallops (slice them in half if they’re over 1 inch thick)
• 1 pint cherry tomatoes, cut in half
• 5 ounces baby spinach leaves
• French bread (or any other yummy bread for dipping in the sauce)

To cook 

1. Preheat broiler (keep oven rack approximately 6 inches from heating element)
2. Combine all ingredients EXCEPT the spinach (set spinach aside for the moment) into the pan, tossing to coat the shrimp/tomatoes/scallops.
3. Place pan in oven and broil for 3 minutes.
4. Stir shrimp and scallops, and return to broil for 2 more minutes.
5. Remove pan from oven and add spinach.  Toss with the spinach for approximately 1-2 minutes or until spinach wilted. (You don’t need to place back in the oven – the heat from the food will cook it fairly quickly).

Serve with french bread for a full meal!