January 5, 2011
Scallop Salad & New Toy
12 Large Sea scallops
Small carton of cherry tomatoes, halved
5 oz baby spinach, washed and torn
1/2 cup white wine
1 tablespoon of butter
1/2 tablespoon of fresh lemon juice
Sale & Pepper
Grated Parmigiano Reggiano
Add butter to a saute pan on medium high heat, melt & add the wine. Bring to a simmer and add the scallops. Cook for 1 minute and then turn, cooking for 2 minutes. Remove from pan. Add spinach and tomatoes to a bowl and cover with the remaining cooking liquid and lemon juice, toss gently. Plate spinach and tomatoes and top with sprinkle of salt & pepper and grated cheese. Add scallops to the salad plates - 3 for 4 appetizers or 6 for 2 main courses. Spoon the remaining butter & wine over the scallops & Enjoy!
On a different note my last Holiday surprised arrived yesterday -oval 9 1/2 quart cherry red Le Creuset dutch oven. I thought if I am going to get a larger one - just go for it.