Parmesan Scallops

    Whoever said teachers have it easy because they don't have to work summers had it all wrong!  My schedule has been pretty full with summer school, tutoring, curriculum writing, and trying to fit in visits with family and friends along the way.  Arnauld's work schedule has also been jam packed.  We have hardly seen each other in days.  When Arnauld announced that he would be getting out of work earlier tonight (he got home just before 9:00), I began thinking of what I could make for dinner.  I asked him if he had any ideas.  His usual response is, "whatever you want." Not helpful.  He surprised me this morning when he suggested something with scallops and Parmesan cheese.  That was all I needed to get going.  I found a recipe, threw in a few modifications, and dinner was served.

Parmesan Scallops

Ingredients
2 tsp olive oil
2 garlic cloves, minced
5 oz baby spinach
3/4 lb sea scallops
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
2 medium tomatoes, diced
1/2 cup Parmesan cheese
salt and pepper

Method
1. Heat 1 teaspoon of olive oil in a skillet over medium heat.  Add the garlic and saute until the garlic is golden.
2. Add the spinach to the skillet and cook until the spinach wilts.  Remove from the skillet and place in a colander.
3. Season the scallops with basil and parsley.
4. Add another teaspoon of olive oil to the skillet and cook scallops until they are browned on both sides.
5. Stir in the diced tomatoes and let simmer for 3 minutes.
6. Stir in spinach and cheese.  Cook until the cheese melts.
7. Season with salt and pepper.

The Taste Test
   Arnauld said, "It was good."  I thought it was fresh and tasty.  I also liked it because it was easy and incorporated a lot of fresh ingredients.