Pan-seared U-10 Scallops filled with grated parmesan cheese and creamed spinach, served with a shallot mignonette sauce.
Yield: 2 Servings
Ingredients
Scallops
- 4 Each U-10 Scallops
- To Taste Salt
- To Taste Black Pepper
- 1 Tbsp. Vegetable Oil
- ½ Cup Spinach Leaves
- 1 tsp. Garlic, Minced
- 2 tsp. Lemon Juice
- ¼ Cup Heavy Cream
- 1 Tbsp. Parmesan Cheese, Grated
Mignonette Sauce
- ¼ Cup Red Wine Vinegar
- 1 Tbsp. Shallot, Minced
- 1 tsp. Sugar, Granulated
- To Taste Salt
- To Taste Black Pepper
Directions
- In a small mixing bowl, mix together the red wine vinegar, shallot, sugar, salt and black pepper for the mignonette sauce.
- Season the U-10 Scallops with salt and black pepper.
- In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
- Remove the U-10 Scallops from the heat and cut them in half lengthwise.
- In the same pan, add in the spinach and cook for about 1 minute.