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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Yes there are other Scallop recipes on this site, but not quite like this one! From Developed by Curtis Webb , sous chef of Joe Fortes Resturant in Vancouver Ingredients:
2 slices bacon, cut in match sticks |
1/2 shallot, minced |
1/4 cup cream sherry |
1/3 cup apple juice |
2 tablespoons sherry wine vinegar |
1/4 cup butter, plus |
1 tablespoon butter |
12 sea scallops |
salt |
pepper |
2 cups packed baby spinach |
Directions:
1. Heat skillet on medium heat. Fry bacon until fat renders. Add shallot; cook until lightly browned, 5 minutes. Raise heat to medium high; add cream sherry. Cook stiring 3 minutes. Add apple juice and vinegar; cook 2 minutes. Transfer to bowl; keep warm.
2. Wipe out skillet; heat 3 tbsp butter in skillet on medium high heat. Season scallops with salt and pepper. Cook scallops until golden brown on bottom, 3 minutes; turn. Cook 4 minutes.
3. Transfer scallops to platter. Melt remaining 2 tbsp butter in skillet. Spoon butter over scallops.
4. Put spinach in a bowl. Pour reserved bacon mixture into skillet; heat just to boil on medium high heat. Set aside to cool 1 minute. Add half bacon mixture to spinach; toss. Place spinach leaves around scallops on platter; drizzel remaining bacon mixture on scallops.
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