Grilled Sea Scallops with Spinach, Balsamic Vinegar and Lemon Butter Sauce

Recipe by Chef Nunzio Patruno 

Recipe

Serves 4

Ingredients:

12 large dry sea scallops
1 garlic clove, finely chopped
1 sprig of thyme
1 sprig of parsley
2 ounces of extra virgin olive oil
1 lb. of spinach leaves
2 ounces of balsamic vinegar
1 mango, peeled and diced into small cubes
1 pint of cherry tomatoes cut in half

Lemon Butter Sauce

Juice of one lemon
1 bay leaf
2 ounces of butter
1 shallot, finely chopped
1 teaspoon of white vinegar
salt & pepper

Instructions:

In a mixing bowl marinade the scallops with some of the garlic, thyme, parsley & extra virgin olive oil. Set aside.

In a saute pan add extra virgin olive oil and the rest of the garlic. Cook until golden and then add the spinach, salt & pepper.  Wilt the spinach into the pan and set aside.

Reduce the balsamic vinegar to half at low heat and set aside.  To make the lemon butter sauce, cook together the shallots, garlic and bay leaf in white wine, lemon juice and white vinegar.  Reduce to half and add the butter whisking until the sauce becomes creamy. 
Add salt & pepper and strain.  Set aside.

Grill the scallops on both sides for two minutes each.  Place the spinach in the middle of each dish and add the scallops. Sprinkle with mango & cherry tomatoes around the dish.  Drizzle with balsamic vinegar  and lemon butter sauce. Serve.
 

Share:

How would you rate this Recipe?