Seared Scallops with Baby Spinach and Potatoes

Name: Seared Scallops with Baby Spinach and Potatoes
Yield: 4 servings
Ingredients: 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

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

Yields 4 servings

seared scallops with baby spinach and potatoes

Ingredients

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

READY FOR REWARDS?

Preparation

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.