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Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes
Yield: Serves 6
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| This dish makes a wonderful appetizer and is nicely complemented with crisp, dry white wine, such as a Sauvignon Blanc or an Amontillado Sherry. If you prefer, you can use shrimp instead of scallops. |
RECIPE INGREDIENTS
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DIRECTIONS
FOR THE WALNUTS:
In a nonstick pan over medium heat, combine the nuts and sugar. Stir until the sugar melts, forms a syrup, and coats the nuts, about 2 min. Quickly transfer the nuts to a plate.
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FOR THE SCALLOPS:
In a nonreactive container, combine half the lime juice, the zest, oil, garlic, mustard, shallots, and pepper. Add the scallops
and toss to coat; marinate for 1 hour in the refrigerator.
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Heat a cast-iron pan over medium heat and brush it with a little oil. Remove the scallops from the marinade. Sear the scallops on one side, trying not to crowd them and without moving them, about 2 min.; this may have to be done in batches. Turn and sear until browned on the other side, about 2 min.
When all the scallops are cooked, transfer them to a clean bowl. Return the pan to the stove and add the remaining lime juice to the pan to deglaze. With a wooden spoon, scrape the pan to remove any browned bits. Pour the pan juices over the scallops; set aside and keep warm.
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FOR THE SPINACH:
Rinse the pan and heat the olive oil in it over medium-high heat. Add the garlic and cook until lightly browned. Add the Savoy spinach and cook briefly, stirring, until the leaves wilt. Season with salt and pepper.
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TO ASSEMBLE:
Make a nest of the Savoy spinach on each serving plate. Arrange a portion of the scallops with accumulated juices on the spinach; top with the walnuts.
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Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 6
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| Carbohydrates, Total: |
12g |
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