Drew Carney

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Seared Scallops on Sautéed Spinach

Seared Scallops on Sautéed Spinach

kgw.com

Posted on November 17, 2009 at 5:09 PM

Updated Monday, Feb 15 at 3:32 PM

 

SEARED SCALLOPS ON Sautéed SPINACH

3-6 large Scallops
3 Cups Fresh Spinach
2 Cloves Fine Chopped Garlic
1 Tbsp Butter
1oz Cooking Oil
1oz White Wine
Dash Worcestershire Sauce
Dash Lemon Juice
Splash Chicken Stock
1oz Brown Sugar
Salt & Pepper

Mix Brown Sugar with a little Salt & Pepper. Roll Scallops in Brown Sugar mix.

Then in a medium size saute pan at a medium high heat add cooking oil.  When pan is hot place scallops in to cook about 1 minute on each side until nicely browned on each side.  When done set to the side.

Then in a large saute pan on medium high heat, place butter and garlic, let garlic lightly brown. Then add spinach and it let cook down.  Add white wine, chicken stock, worcestershire sauce, lemon juice and a good pinch of salt & pepper.  Finish sauteing for 1 minute or so until cooked.

Once spinach has finished cooking place on center of platter, place scallops around spinach and garnish with fresh lemons.
 

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