Pan-seared Sea Scallops
Scallops are one of the great treasures of the sea. If you aren't familiar with this seafood, you're likely missing out on a palate pleasing appetizer.
At a glance
Main Ingredient:
Difficulty:
Course/Dish:
Makes:
4 servings
Ingredients
4 tbsp. extra virgin olive oil, divided
12 jumbo sea scallops
Salt and pepper
4 leeks, sliced
1 bag fresh spinach
2 tbsp. white wine
1/4 cup fish stock
1 large can crushed red tomatoes
1/4 cup clam juice
Methods/steps
Heat 2 tbsp. olive oil over high heat. Place scallops in pan and add salt and pepper. Sear scallops until dark brown. Flip scallops and turn off heat. In a separate sauté pan, heat remaining 2 Tbsp. olive oil and sauté leeks and spinach. Deglaze pan with white wine and fish stock. Salt and pepper to taste. Strain the tomatoes through a sieve and mix with clam juice. Heat the tomato/clam mixture to simmer and divide into four bowls. Divide the leek/spinach mixture into mounds in the center of the bowls. Place three scallops in each bowl around the leek/spinach mixture.
QUICK RECIPE SEARCH