Seafood Skewers on a Bed of Chile-Garlic Spinach
- Level: Easy
- Yield: 4 servings
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
Twelve 12 to 16 count shrimp, deveined
Twelve 2-inch cubes sustainable firm white fish, such as halibut
8 large sea scallops, tough muscle removed
3 tablespoons EVOO, plus more for drizzling
Sea salt and freshly ground pepper
4 cloves garlic, finely chopped
1 chile pepper (cherry, long red or Fresno), seeded and finely chopped
2 pounds spinach from the farmer's market (about 4 bunches), stemmed
Freshly grated nutmeg
2 lemons, halved
Directions
- Position a rack in the upper third of the oven and heat the broiler.
- Thread the shrimp, fish and scallops onto 4 metal skewers, alternating them. Drizzle with EVOO to coat and sprinkle with a little sea salt and pepper. Broil, turning occasionally, until firm and opaque, 7 to 8 minutes.
- Meanwhile, heat 3 tablespoons EVOO in a large saucepot over medium heat. Add the garlic and chile pepper and cook, stirring, for 2 minutes. Add the spinach, a few handfuls at a time, and cook until wilted. Season with salt, pepper and a little nutmeg.
- Arrange the spinach on a serving platter. Top with the seafood skewers and douse the spinach and seafood with the lemon juice.