Steps to Make Speedy Seared Scallops with Wine Cream Sauce on Wilted Spinach

Seared Scallops with Wine Cream Sauce on Wilted Spinach. It's the same time frame for Broiled Scallops with a Parmesan Crust. The same rationale can be made for keeping a bag of shrimp in the freezer so you can make things like Rock Shrimp in Lemon Butter Garlic Sauce or Cauliflower Grits and. Heat remaining drippings in same pan over medium-high heat.

Add addition tsp butter and cook remaining scallops. Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Serve over spinach over risotto topped with scallops.

Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, seared scallops with wine cream sauce on wilted spinach. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Seared Scallops with Wine Cream Sauce on Wilted Spinach is one of the most popular of recent trending meals in the world. It is simple, it's quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Seared Scallops with Wine Cream Sauce on Wilted Spinach is something that I've loved my entire life.

It's the same time frame for Broiled Scallops with a Parmesan Crust. The same rationale can be made for keeping a bag of shrimp in the freezer so you can make things like Rock Shrimp in Lemon Butter Garlic Sauce or Cauliflower Grits and. Heat remaining drippings in same pan over medium-high heat.

To get started with this recipe, we must 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 can achieve that.

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

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

Crispy, seared, melt-in-your-mouth juicy scallops in a buttery cream sauce filled with garlic, spinach, sun dried tomatoes and parmesan cheese! The entire family loves this easy to make Scallops recipe. Cheaper than going out to a restaurant and just as good as chef made scallops, you will love our Creamy Tuscan Scallops! Rinse scallops and pat dry with a paper towel.

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..

Sprinkle scallops with pepper and Old Bay seasoning on each side. Melt butter in a large skillet over medium high heat. Add half of the spinach and cook over moderately high heat, tossing, until slightly wilted. Add scallops back into sauce and serve with torn fresh basil. Spinach: kale, but add in with the onions as it takes longer to cook.

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