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Add a photoServings: 4
Ingredients
- 1/4 c. chicken stock
- 1/2 tsp saffron, threads
- 1/4 c. heavy cream
- 1/2 x vanilla beans, pulp from
- 2 Tbsp. unsalted butter
- Â Â Scallops
- 1 Tbsp. vegetable oil
- 8 x Alaskan scallops, large
- Â Â Spinach
- 1 Tbsp. butter, unsalted
- 1/2 lb spinach, washed, dry, and de-stemmed
- Â Â lemon juice, to taste
Directions
- In a small saucepan, mix stock and saffron threads, and simmer over medium heat to reduce by half.
- In a separate pot, heat cream and reduce by one third.
- Strain in the saffron stock. Add in vanilla pulp.
- Bring to a simmer and swirl till the vanilla has been incorporated into the sauce.
- Remove from heat, whisk in butter. Season with salt. Set aside and keep hot.
- Scallops:Preheat oven to 375 degrees F.Heat a non-stick pan over medium high heat and add in the oil.
- Season the scallops on both sides with fine sea salt and freshly grnd white pepper.
- When the oil is lightly smoking, place the scallops in the pan.
- Sear till the scallops are golden brown, turn and sear the other side. 1 to 2 min per side.
- Place pan in oven. Roast 2 to 3 min in the oven for medium rare.
- Spinach:In a large non-stick pan, heat the butter over medium heat and add in the spinach.
- Saute/fry till wilted, and season with salt and freshly grnd white pepper.
- Assembly:Heat the saffron-vanilla cream slightly. It is very important to have a proper balance of acidity, so add in little lemon juice to taste just before serving.
- Divide spinach among 4 plates; place 1 scallop on top and lean a second against the first.
- Spoon saffron-vanilla cream around each plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 167 | |
| Calories from Fat 134 | 80% |
| Total Fat 15.29g | 19% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.09g | |
| Cholesterol 36mg | 12% |
| Sodium 120mg | 5% |
| Potassium 630mg | 18% |
| Total Carbs 5.23g | 1% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.73g | 0% |
| Protein 4.62g | 7% |
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