Scallps D Aulon ©

sam's seafood grill

©1988

AuthorDartagnan
DifficultyIntermediate

"sam's seafood grill exclusive from nineteen eighty-eight"

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 12 large Diver Scallps, rinsed and dried well
 1 ½ sticks unsalted butter, divided
 3 oz heavy cream
 2 tbsp chardonnay
 4 large handfuls, spinach leaves, spines removed
 2 tbsp lemon juice, fresh squeezed
 to taste, kosher salt
 to taste, black pepper, fresh ground
 ¼ cup mozzarella, grated fine
1

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.

2

Preheat oven to broil.

3

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.

4

Sear over very high heat >1minute per side, remove immediately.

5

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

 12 large Diver Scallps, rinsed and dried well
 1 ½ sticks unsalted butter, divided
 3 oz heavy cream
 2 tbsp chardonnay
 4 large handfuls, spinach leaves, spines removed
 2 tbsp lemon juice, fresh squeezed
 to taste, kosher salt
 to taste, black pepper, fresh ground
 ¼ cup mozzarella, grated fine

Directions

1

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.

2

Preheat oven to broil.

3

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.

4

Sear over very high heat >1minute per side, remove immediately.

5

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.

Notes

Scallps D Aulon ©