Sea Scallops Recipe
Seared with caramelized onions, wilted spinach and Sambuca crème sauce.
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Ingredients
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Main Ingredients
Caramelized Onions
Sambuca Crème Sauce
Wilted Spinach
Method
Preparation of Caramelized Onions
- 1
Caramelize the onions
In a pan, melt 2 tablespoons of butter over medium heat. Slice the large onion thinly and add it to the pan. Stir occasionally until the onions become soft and golden brown, about 15-20 minutes. Add 1 tablespoon of brown sugar to enhance sweetness and cook for an additional 5 minutes.
Preparation of Sambuca Crème Sauce
- 2
Make the sauce
In a saucepan, combine 1 cup of Sambuca and 2 minced cloves of garlic. Bring to a simmer over medium heat and reduce by half. Lower the heat and stir in 1 cup of heavy cream. Continue to simmer until the sauce thickens slightly, about 5-7 minutes. Add 1 tablespoon of chopped parsley before serving.
Preparation of Wilted Spinach
- 3
Wilt the spinach
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 minced clove of garlic and sauté for about 30 seconds until fragrant. Add 4 cups of fresh spinach and sprinkle with 1 teaspoon of salt. Cook until wilted, about 3-4 minutes. Remove from heat and set aside.
Cooking the Scallops
- 4
Sear the scallops
Pat the 12 sea scallops dry with paper towels and season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper. In a large skillet, heat 2 tablespoons of olive oil over high heat. Place the scallops in the skillet and sear for about 2-3 minutes on each side until golden brown and cooked through. Do not overcrowd the pan; sear in batches if necessary.