Recipe of Super Quick Homemade Seared Scallops with Wine Cream Sauce on Wilted Spinach

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, seared scallops with wine cream sauce on wilted spinach. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Seared Scallops with Wine Cream Sauce on Wilted Spinach is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They’re fine 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 particular recipe, we have to prepare a few ingredients. You can have seared scallops with wine cream sauce on wilted spinach using 25 ingredients and 20 steps. Here is how you can achieve it.

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

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

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.

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