Seared Scallops with Wine Cream Sauce on Wilted Spinach
Seared Scallops with Wine Cream Sauce on Wilted Spinach

Hey everyone, Welcome to my recipe site. Today, we’re going to make a distinctive dish, seared scallops with wine cream sauce on wilted spinach. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Seared Scallops with Wine Cream Sauce on Wilted Spinach is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Seared Scallops with Wine Cream Sauce on Wilted Spinach is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook seared scallops with wine cream sauce on wilted spinach using 25 ingredients and 20 steps. Here is how you cook it.

The ingredients needed to make Seared Scallops with Wine Cream Sauce on Wilted Spinach:
  1. the wilted spinach
  2. 5 oz baby spinach
  3. 2 slices bacon
  4. 1 Tbs butter
  5. 1 garlic, minced
  6. 1 small shallot, minced
  7. 1/4 tsp Kosher Salt
  8. a few grinds of pepper
  9. freshly grated nutmeg
  10. 2 tsp lime juice
  11. the cream sauce
  12. 3 Tbsp. Butter divided into 2 Tbsp. and 1 Tbsp
  13. 1 small Shallot chopped
  14. 1 small Garlic, minced
  15. 1/2 tsp grated Lemon peel
  16. 4 oz White Wine
  17. 2 teaspoons freeze-dried Parsley or about 1/2 tsp dried
  18. 2 oz heavy Cream or half & half
  19. 1 squeeze half a Lemon
  20. salt and pepper to taste
  21. the seared scallops
  22. 2 tsp Olive Oil
  23. 2 tsp Butter
  24. Salt and Pepper
  25. 8 oz Sea Scallops
Instructions to make Seared Scallops with Wine Cream Sauce on Wilted Spinach:
  1. The wilted spinach
  2. In a large skillet, cook the bacon until crisp, remove with a slotted spoon and drain on a paper towel. Then crumble. RESERVE 1/2 FOR THE SCALLOPS.
  3. Drain off most of the grease and add one Tbs butter.
  4. Add the shallots, garlic, salt, pepper, and nutmeg to the pan and gently saute until Shallots are translucent.
  5. Add the spinach and tossed umtil lightly wilted, then mix in 1/2 the bacon bits.
  6. Drizzle with lime juice and arrange on heated plates and keep warm as you prepare the sauce and scallops.
  7. The cream sauce
  8. Saute the garlic and shallot in 2 Tbs butter for 2-3 minutes.
  9. Add the white wine, grated lemon peel, and parsley.
  10. Bring to a high simmer and cooked down by about 1/2 or more
  11. While whisking, add the cream a little at time, then simmer down until lightly thickened.
  12. Add a squeeze of lemon juice, stir and taste for salt and pepper.
  13. Just before serving, whisk in the remaining butter and set keep warm as you prepare the scallops.
  14. The seared scallops
  15. Thoroughly dry the Scallops, lightly season with salt and pepper. The scallops must be dry to sear properly.
  16. Add the oil to a 12 to 14-inch saute pan on medium high heat.
  17. Once the oil is quite hot add the butter and when melted, add the scallops
  18. Sear the scallops for 2-3 minutes on each side. Cook less for thin ones.
  19. Remove, arrange on top of the Spinach, spoon the Sauce over all and sprinkle with remaining bacon bits.
  20. Serve with a good, dry White Wine. We prefer Chardonnay.

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