Scallops make a stunning centerpiece for a special meal yet they're very simple and quick to prepare. The light golden cream sauce provides a lovely finishing touch.
- Prep: 10 min
- Cooking: 30 min
- 12 baby red tomatoes or white potatoes
- 1 1/2 lbs (750 g) large sea scallops (about 16)
- Salt and pepper to taste
- 1 tbsp (15 mL) butter
- 2 garlic cloves minced
- 1/2 cup (125 mL) dry white wine
- 1 cup (250 mL) 35 % cream
- 3 cups (750 mL) baby spinach
Pierce potatoes all over with a fork. In a saucepan, cover potatoes with cold water; bring to a boil over high heat. Add 1/2 tsp (2 mL) salt; reduce heat and boil gently for about 20 min or until fork-tender. Drain; cut potatoes into thin slices, keeping the shape intact. Keep warm.
Meanwhile, rinse scallops and pat dry. Season with salt and pepper. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Add scallops and brown for 1 min per side. Transfer to a plate and keep warm.
Reduce heat to medium-low; add garlic and sauté for 1 min or until fragrant. Add wine and simmer, stirring, until reduced by about half. Add cream and return to a boil, stirring. Boil gently, stirring often, for about 3 min or until slightly thickened. Season to taste with salt and pepper. Return scallops to pan; turn to coat in sauce. Simmer for 1 min or until just slightly firm at the edges.
Fan 3 potatoes in the centre of each serving plate; top with spinach. Arrange scallops around spinach; drizzle with sauce.
Be sure not to over-cook scallops to keep them nice and tender. They should be well-browned and firm just around the edges.
You can substitute 18 % cream whisked with 1 tbsp (15 mL) all-purpose flour for the 35 % cream if desired.
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Top 5 Nutrients
|Calcium:||13 % / 138 mg|
|Vitamin B12:||149 %|
|Vitamin C:||58 %|