Scallops Modena. when scallops arepan seared right, are sweet and tender and exploding with natural a rich buttery flavor. In this recipe they are served over warm wilted spinach and sundried tomato drizzled with balsamic reduction. I got my scallops from Sizzlefish, top-quality fish and seafood.
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Pair it with this wine
Scallops Modena when pan seared right are sweet and tender and exploding with natural a rich buttery flavor. In this recipe they are served over warm wilted spinach and sundried tomato drizzled with balsamic reduction.
On the stove, heat a small saucepan. In a separate pan, combine the balsamic vinegar and cane sugar. Heat until it reaches a boil over medium-high heat. Allow for a 10-minute boil, or until the sauce has reduced by half. The sauce should coat the back of a spoon when done. While the salmon cooks, set aside to cool.
The key to a great sear is to make sure the scallops are completely dry. Before you start, give it a good wipe down with a paper towel. And just when you think they're dry, go ahead and do it again!
Set the heat to medium-high in a cast iron or nonstick skillet.
Pour your tablespoon of avocado oil (or olive oil; I chose avocado oil because of its higher smoke point) into the pan once it is hot. The pan should be "sizzling" at this point. After that, add the scallops about an inch apart.
Allow the scallops to do their work. If you move them around, your perfect sear will suffer.
Depending on the heat of the pan, this usually takes 2-3 minutes. On the edge of your scallops, you'll notice a brown crust forming. This is a sign that they're about to flip.
Cook for about two minutes
Place the garlic cloves in a large frying pan with a couple of tablespoons extra virgin olive oil and cook on a very low heat for 8 to 10 minutes, or until they are lightly brown and soft.
Cook for a few minutes after adding the tomatoes and turning up the heat. Now add the spinach, season with salt and pepper, pour in the wine mix, and remove from the heat; they should look lightly wilted, almost raw. Using cooking tongs, divide them between two plates and top with the scallops. Season the scallops again, drizzle with a balsamic reduction, and couple of drops of extra virgin olive oil. Serve and enjoy!