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View more "Sauces, Dips & Spreads" recipes Seared Scallops with Baby Spinach and Potatoes Recipe

Seared Scallops with Baby Spinach and Potatoes

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

12 baby red tomatoes or white potatoes
1 1/2 lbs (750 g) large sea scallops, (about 16)
Salt and pepper, to taste
1 tbsp (15 mL) butter
2 garlic cloves, minced
1/2 cup (125 mL) dry white wine
1 cup (250 mL) 35 % cream
3 cups (750 mL) baby spinach

Yields: 4 servings

See full recipe: https://www.dairygoodness.ca/recipes/seared-scallops-with-baby-spinach-and-potatoes?source=calendar
Seared Scallops with Baby Spinach and Potatoes true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Sauces, Dips & Spreads
  • Prep. Time 10 mins
  • Cooking Time 30 mins
  • Yields 4 servings

Scallops make a stunning centerpiece for a special meal yet they're very simple and quick to prepare. The light golden cream sauce provides a lovely finishing touch.

  • Course Sauces, Dips & Spreads
  • Prep. Time 10 mins
  • Cooking Time 30 mins
  • Yields 4 servings

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.


Ingredients

12 baby red tomatoes or 
white potatoes
1 1/2 lbs (750 g) large sea scallops, (about 16)
Salt and pepper, to taste
1 tbsp (15 mL) butter
2 garlic cloves, minced
1/2 cup (125 mL) dry white wine
1 cup (250 mL) 35 % cream
3 cups (750 mL) baby spinach

Preparation

Pierce potatoes all over with a fork. In a saucepan, cover potatoes with cold water; bring to a boil over high heat. Add 1/2 tsp (2 mL) salt; reduce heat and boil gently for about 20 min or until fork-tender. Drain; cut potatoes into thin slices, keeping the shape intact. Keep warm.

Meanwhile, rinse scallops and pat dry. Season with salt and pepper. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Add scallops and brown for 1 min per side. Transfer to a plate and keep warm.

Reduce heat to medium-low; add garlic and sauté for 1 min or until fragrant. Add wine and simmer, stirring, until reduced by about half. Add cream and return to a boil, stirring. Boil gently, stirring often, for about 3 min or until slightly thickened. Season to taste with salt and pepper. Return scallops to pan; turn to coat in sauce. Simmer for 1 min or until just slightly firm at the edges.

Fan 3 potatoes in the centre of each serving plate; top with spinach. Arrange scallops around spinach; drizzle with sauce.

Tips

Be sure not to over-cook scallops to keep them nice and tender. They should be well-browned and firm just around the edges.

You can substitute 18 % cream whisked with 1 tbsp (15 mL) all-purpose flour for the 35 % cream if desired.

122 people love this recipe.

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Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Did you know?

There are over 130 video recipes featuring the goodness of milk products available to you right now. Discover them today.

Nutritional Info

Per serving
Energy: 607 Calories
Protein: 38 g
Carbohydrate: 49 g
Fat: 27 g
Fibre: 4.9 g
Sodium: 399 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 13 % / 138 mg
Vitamin B12: 149 %
Magnesium: 75 %
Vitamin C: 58 %
Phosphorus: 57 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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