Easiest Way to Make Anthony Bourdain Seared Scallops with Wine Cream Sauce on Wilted Spinach

Hey everyone, it is 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. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Add the shallots, garlic, salt, pepper, and nutmeg to the pan and gently saute until Shallots are translucent. Drizzle with lime juice and arrange on heated plates and keep warm as you prepare the sauce and scallops. Heat remaining drippings in same pan over medium-high heat. Add wine; bring to a boil, stirring to loosen browned bits from pan.

Seared Scallops with Wine Cream Sauce on Wilted Spinach is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. Seared Scallops with Wine Cream Sauce on Wilted Spinach is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have seared scallops with wine cream sauce on wilted spinach using 25 ingredients and 20 steps. Here is how you cook it.

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

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

Keep the spinach moving in the pan, using tongs, until spinach is lightly wilted. Serve scallop mixture over warm spinach. Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.

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.

Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. Stir in herbs through; take pan off the heat and add the scallops with their juices into the pan. These seared sea scallops over wilted spinach and parmesan risotto is an elegant dish, perfect for a special occasion. Sea scallops were on sale, so that's special enough for me!

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