Valentine's Day Pan-Seared Scallops With Baby Spinach
POSTED: 10:21 am PST February 11,
2008
Yield: 4 ServingsIngredients:
8 – 12 each Sea scallops, fresh, 10 – 20 size, rinsed and patted dry Salt to season Fresh ground black pepper to season Cooking oil as needed Chef Larry's Soy Wasabi Beurre Blanc for service (recipe follows) 2 cups Baby spinach leaves, sautéed 4 each Baby red tomatoes, halved and sautéed Chives, minced, to garnish Wasabi sprouts to garnishMethod:
Prepare Chef Larry’s Soy Wasabi Beurre Blanc per recipe, reserve. Season scallops with salt and fresh ground pepper. Heat a sauté pan over medium heat. Add a small amount of oil to pan and add scallops. Sear for 2 – 3 minutes on each side. Remove seared scallops and reserve, keeping warm.Portion sautéed baby spinach and baby tomatoes in the center of the serving plates. Place seared scallops (2 – 3 per serving) over vegetables. Nappe scallops with Chef Larry's Soy Wasabi Beurre Blanc. Garnish with chives and Wasabi sprouts. Serve immediately.Chef Larry's Soy Wasabi Beurre BlancYield: 4 servingsIngredients:
3 oz. Butter 1/2 tsp. Shallot, minced 1/4 tsp. Garlic, minced 3 – 4 oz. Dry white wine 1/4 cup Fresh orange juice 1 tbsp. Soy sauce 1/4 tsp. Wasabi paste 1/4 cup Cream squeeze of Lemon juice Salt to taste Fresh ground black pepper to tasteMethod:
Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by half. Add orange juice, soy sauce and Wasabi; continue to simmer and again reduce liquid by half. Add cream and reduce until sauce thickens. Season with salt, pepper and squeeze of fresh lemon. Reserve, keeping warm until service.
8 – 12 each Sea scallops, fresh, 10 – 20 size, rinsed and patted dry Salt to season Fresh ground black pepper to season Cooking oil as needed Chef Larry's Soy Wasabi Beurre Blanc for service (recipe follows) 2 cups Baby spinach leaves, sautéed 4 each Baby red tomatoes, halved and sautéed Chives, minced, to garnish Wasabi sprouts to garnishMethod:
Prepare Chef Larry’s Soy Wasabi Beurre Blanc per recipe, reserve. Season scallops with salt and fresh ground pepper. Heat a sauté pan over medium heat. Add a small amount of oil to pan and add scallops. Sear for 2 – 3 minutes on each side. Remove seared scallops and reserve, keeping warm.Portion sautéed baby spinach and baby tomatoes in the center of the serving plates. Place seared scallops (2 – 3 per serving) over vegetables. Nappe scallops with Chef Larry's Soy Wasabi Beurre Blanc. Garnish with chives and Wasabi sprouts. Serve immediately.Chef Larry's Soy Wasabi Beurre BlancYield: 4 servingsIngredients:
3 oz. Butter 1/2 tsp. Shallot, minced 1/4 tsp. Garlic, minced 3 – 4 oz. Dry white wine 1/4 cup Fresh orange juice 1 tbsp. Soy sauce 1/4 tsp. Wasabi paste 1/4 cup Cream squeeze of Lemon juice Salt to taste Fresh ground black pepper to tasteMethod:
Melt butter in a sauce pan over medium heat. Add shallot and garlic. Sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by half. Add orange juice, soy sauce and Wasabi; continue to simmer and again reduce liquid by half. Add cream and reduce until sauce thickens. Season with salt, pepper and squeeze of fresh lemon. Reserve, keeping warm until service.
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