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.
Course Fish and Seafood, Seafood
Cuisine Continental
Servings 4 servings
Calories 1318.69 kcal
- 4 tablespoon(s) extra virgin olive oil, divided
- 12 jumbo sea scallops
- 1 dash(es) salt, to taste
- 1 dash(es) pepper, to taste
- 4 leeks, sliced
- 5 ounce(s) bag fresh spinach
- 1 floz white wine
- 1/4 cup(s) fish stock
- 3 1/2 cup(s) can crushed red tomatoes
- 1/4 cup(s) clam juice
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 saute pan, heat remaining 2 tbsp olive oil and saute 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.
Calories: 1318.69kcalCarbohydrates: 112.62gProtein: 79.6gFat: 60.47gSaturated Fat: 8.24gCholesterol: 135.58mgSodium: 2854.49mgFiber: 18.99gSugar: 52.76g