Pan-roasted Giant Digby Scallops Recipe

Directions

1. 1

   Prepare the Spinach Purée

   In a saucepan, bring a small amount of water to a boil. Add the fresh spinach and blanch for about 1-2 minutes until wilted. Drain and rinse with cold water to stop the cooking process. Squeeze out excess water and blend the spinach with a pinch of salt and a tablespoon of olive oil until smooth. Set aside.

2. 2

   Sauté the Wild Mushrooms

   In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and minced garlic, and sauté until fragrant. Add the wild mushrooms and sauté for about 5-7 minutes until they are golden and tender. Season with salt and black pepper to taste. Remove from the pan and set aside.

3. 3

   Pan-Roast the Scallops

   In the same skillet, add the remaining olive oil and butter. Heat over high heat until the butter is foamy. Season the scallops with salt and black pepper on both sides. Add the scallops to the pan, making sure they are not overcrowded. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the heat.

4. 4

   Plate the Dish

   On a serving plate, spread a generous amount of spinach purée. Top with the sautéed wild mushrooms and arrange the pan-roasted scallops on top. Drizzle with any remaining juices from the pan. Serve immediately.