Scallops Grenobloise

Serves 2.

1 lb. sweet sea scallops, trimmed and patted dry.
1 lb. trimmed cleaned baby spinach.

For sauce:
1 Lemon, peeled and sectioned. No pulp, rind or membranes.
Reserved juice from the lemon.
4 cloves peeled, smashed garlic.
1/4 cup Sancerre or dry white wine.
1 tbs. capers.

In a large fry pan, sear the scallops in olive oil until golden brown on both sides.
Remove to a plate.

Add butter to the fry pan. Add 1 lb. trimmed baby spinach.
Add lemon sections, lemon juice, garlic, wine, and capers.
Stir. Cover. Let spinach wilt.

Plate spinach with sauce and then scallops on top.

Season with salt, pepper and red pepper flakes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s