Seared Diver Sea Scallop Recipe

Inspired by Red Gravy

Time30m

Serves4

With Smoked Salmon, Shallot Beurre Blanc, Baby spinach

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Ingredients

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Main Ingredients

12 pieces Diver sea scallops

3 1/2 oz (100 grams) Smoked salmon

3 1/2 oz (100 grams) Baby spinach

2 medium Shallots

3 1/2 oz (100 grams) Unsalted butter

0.42 cup (100 ml) White wine

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Method

Preparation Steps

Prepare the Shallot Beurre Blanc

In a saucepan, melt 30g of butter over medium heat. Add finely chopped shallots and sauté until translucent. Pour in white wine and lemon juice. Simmer until reduced by half. Gradually whisk in the remaining butter until the sauce is creamy. Season with salt and pepper. Keep warm.

Sear the Scallops

Pat the diver sea scallops dry with paper towels. Season with salt and pepper. In a large skillet, heat olive oil over high heat. Once hot, add the scallops, ensuring they are not crowded. Sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from heat.

Sauté Baby Spinach

In the same skillet, add a little more olive oil if needed and toss in the baby spinach. Sauté for 1-2 minutes until wilted. Season with salt and pepper.

Assemble the Dish

On each plate, place a bed of sautéed baby spinach. Arrange seared scallops on top. Drizzle with the shallot beurre blanc and garnish with finely sliced smoked salmon.