Wednesday, February 16, 2011

scallops picatta

1 pound of sea scallops
2 green onions, chopped
1.5 tablespoons of capers
juice of 1 lemon
2 cloves of garlic, grated
2 tablepsoons of flat leaf parsely, chopped
3-4 cups of baby spinach
olive oil
grassfed butter
sea salt & pepper

to prep your scallops, dry them off completely with a paper or kitchen towel. if they are wet, they won't get brown. preheat your skillet to medium-highish. season the scallops on both sides with salt and pepper.

pan sear your scallops in a couple tablespoosn of olive oil. you want color on both sides but still want them super tender and moist inside, about 3-4 minutes per side.

remove scallops and reduce the heat to medium. add about 2 tablespoons of butter, the garlic, green onions and parsley to the pan. move everything around, but don't burn the garlic!

after about a minute, add the capers and the lemon juice. mix everything together and let it simmer for another minute or 2. when it's finished, pour the sauce into a small dish for service.

with the heat still on, add the spinach leaves to wilt. keep the spinach moving and it should wilt down pretty quickly.

to serve, place 4-5 scallops on a bed of the wilted spinach and pour a few tablespoons of sauce over the entire thing. DELISH!


Calves said...

oooh next trip to the market I'm bringing home scallops! looks great!

Carrie said...

I love the idea of scallops picatta. Chicken picatta is one of my favorites, but I never thought to sub scallops (my fav seafood!) Sounds awesome.