Scallops With Spinach in a Garlic Wine Sauce

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Ingredients

  • 1 pound sea scallops
  • Fine sea salt and coarse ground black pepper, to taste
  • Extra-virgin olive oil, enough to coat a sauté pan
  • 4-5 garlic cloves, chopped
  • 1 small yellow onion, chopped (about 1 cup)
  • 1 cup dry white wine, such as pinot grigio, Orvieto, or unoaked chardonnay
  • 3 tablespoons julienne or rough chopped sun-dried tomatoes in oil
  • 1/2 cup skim milk
  • 1/2 cup chicken or seafood stock
  • 1 package baby spinach or arugula
  • 1/2 cup freshly grated Parmigiano-Reggiano or Piave
  • Couscous or small pasta

Directions

  1. Dry your scallops with a paper towel. Season lightly with salt and pepper.
  2. Place enough olive oil in your sauté pan to cover the bottom and set on medium to high heat. Add the scallops and cook until golden on each side. Remove from pan and set aside.
  3. Add the garlic and onion and cook until garlic is fragrant and onion wilts. 
  4. Add the white wine.  Cook to remove all fond (small bits) on the pan surface. 
  5. Add sun-dried tomatoes and mix well. Add milk and stock. Heat thoroughly. 
  6. Add arugula or spinach and cook until wilted.  Return scallops to pan to reheat.
  7. Add cheese and blend well.
  8. Serve over couscous, small pasta or any grain.

https://www.cutco.com/learn/scallops-with-spinach-in-a-garlic-wine-sauce