I love Scallops! I’ll find any excuse to cook them – with a steak, in a pasta, and especially by themselves on a bed of spinach and Champagne Risotto… and when you open a bottle of bubbles for a recipe, you can’t let that bottle go flat…. oh shucks, guess I have to drink it 😉
INGREDIENTS
2 tsp Olive Oil
6 Scallops, patted dry
Sea Salt & Pepper
1/3 cup Shalots, minced
1/2 cup White Wine
3 cups Baby Spinach
1 tbsp Fresh Lemon Juice
Zest of 1 Lemon
DIRECTIONS
Heat oil in large pan on medium-high heat, then add scallops and cook them for 2 minutes per side. Remove scallops.
Add shallots in the same pan and deglaze the pan with wine. Add spinach and cook or 2 minutes. Add lemon juice.
Plate the spinach and top with Scallops and garnish with lemon zest.
Served with Champagne Risotto.
Meeesh's Kitchen 