Recipe of Super Quick Homemade Seared Scallops with Wine Cream Sauce on Wilted Spinach

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, seared scallops with wine cream sauce on wilted spinach. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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

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

The ingredients needed to make Seared Scallops with Wine Cream Sauce on Wilted Spinach:

1. Make ready the wilted spinach
2. Make ready 5 oz baby spinach
3. Get 2 slices bacon
4. Make ready 1 Tbs butter
5. Get 1 garlic, minced
6. Make ready 1 small shallot, minced
7. Take 1/4 tsp Kosher Salt
8. Prepare a few grinds of pepper
9. Get freshly grated nutmeg
10. Make ready 2 tsp lime juice
11. Make ready the cream sauce
12. Take 3 Tbsp. Butter divided into 2 Tbsp. and 1 Tbsp
13. Make ready 1 small Shallot chopped
14. Take 1 small Garlic, minced
15. Make ready 1/2 tsp grated Lemon peel
16. Take 4 oz White Wine
17. Prepare 2 teaspoons freeze-dried Parsley or about 1/2 tsp dried
18. Make ready 2 oz heavy Cream or half & half
19. Prepare 1 squeeze half a Lemon
20. Make ready salt and pepper to taste
21. Take the seared scallops
22. Take 2 tsp Olive Oil
23. Take 2 tsp Butter
24. Get Salt and Pepper
25. Take 8 oz Sea Scallops

Steps 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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