Fresh Sea Scallops pan-roasted with Spinach, Sundried Tomatoes and Pine Nuts

Number of Servings

Serves 4

Ingredients

1 pound fresh sea scallops,1 bag cello spinach,1 cup sundried tomatoes,2 tablespoons toasted pinenuts,2 ounces vegetable oil,4 ounces dry white wine,4 ounces butter,juice of two lemons,salt and pepper to taste,all purpose flour,

Directions

- Lightly dust scallops in flour.
- Heat vegetable oil in a sauté pan almost to the smoking point.
- Carefully place scallops in hot sauté pan and brown on both sides, being careful not to overcook.
- Remove scallops from sauté pan and hold in a warm oven.
- Drain excess oil from pan and begin to sweat spinach in pan.
- Add softened sundried tomatoes, deglaze with white wine and add whole butter. Add salt and pepper as needed.
- Remove from heat.
- Place warm spinach on a plate, place scallops on top and finish with sauce.Garnish with toasted pine nuts.

Comments

Capesante Conca d'oroScallops from the Golden Basin