Seared Scallops with Pinot Gris Butter Sauce
Elegant and Easy. Perfect scallop recipe for a special dinner.
Servings 4
Calories 304kcal
Ingredients
- 2 tablespoons pine nuts
- 4 teaspoons extra-virgin olive oil
- 2 medium shallots minced
- 2 cups Pinot Gris
- 2 thyme sprigs
- 1 cup fish stock or chicken stock
- 1 tablespoon heavy cream
- 8 Tablespoons unsalted butter cut into 1/2-inch pieces and chilled
- 1 tablespoon minced chives
- Salt and ground pepper
- 1 Cup baby spinach packed
- 1 teaspoon lemon juice
- 2 tablespoons vegetable oil
- 16 large sea scallops
- 1/2 teaspoon Aleppo pepper flakes optional
Instructions
- In a dry skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate lightly crush the nuts.
- In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the wine and thyme; boil until reduced to 1/4 cup, 15 minutes. Add the stock and boil until reduced to 1/4 cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat.
- Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as necessary to help melt the butter. Stir in the chives and season with salt and pepper.
- In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
- Heat a skillet over medium high heat. Add the vegetable oil. Season the scallops with salt and pepper and cook over high heat, turning once, until browned but barely cooked through, about 2 minutes per side. Place a helping of spinach on a plate and top with cooked scallops. Garnish with the pine nuts and pepper flakes. Spoon the sauce on top and serve.
Nutrition
Calories: 304kcal | Carbohydrates: 9g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 443mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 2.7mg | Calcium: 37mg | Iron: 1.2mg