©1988
"sam's seafood grill exclusive from nineteen eighty-eight"
Melt 1 stick of butter in sauté pan over medium heat. Add spinach and coat. Sauté until dark but not limp, add wine and deglaze. Add cream and turn down heat to low. Not letting boil, sauté 3 or 4 minutes and remove from heat.
Preheat oven to broil.
Heat flat griddle to very high heat (preferably outdoors), somewhere over 600°. Melt butter off heat or on stove. Add lemon to taste. Pour over scallops, Salt and pepper to taste, rub to coat.
Sear over very high heat >1minute per side, remove immediately.
Divide and place in ramekin, top with spinach, spooning in the sauce as desired. Top with mozzarella, place in bottom rack of broiler until well melted.
Ingredients
Directions
Melt 1 stick of butter in sauté pan over medium heat. Add spinach and coat. Sauté until dark but not limp, add wine and deglaze. Add cream and turn down heat to low. Not letting boil, sauté 3 or 4 minutes and remove from heat.
Preheat oven to broil.
Heat flat griddle to very high heat (preferably outdoors), somewhere over 600°. Melt butter off heat or on stove. Add lemon to taste. Pour over scallops, Salt and pepper to taste, rub to coat.
Sear over very high heat >1minute per side, remove immediately.
Divide and place in ramekin, top with spinach, spooning in the sauce as desired. Top with mozzarella, place in bottom rack of broiler until well melted.