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Receta Seared Scallops On Baby Spinach With Lemon Dill Sauce
by Global Cookbook

Seared Scallops On Baby Spinach With Lemon Dill Sauce
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Ingredientes

  • 3 Tbsp. light mayonnaise
  • 1/4 tsp balsamic vinegar
  • 1/4 tsp grated lemon zest
  • 1/2 tsp lemon juice
  • 1/8 tsp dry dill
  • 8 x sea scallops - (abt 9 ounce) rinsed, and
  •     blotted dry
  •     Cayenne pepper to taste
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1 1/2 tsp oil
  • 1 1/2 tsp butter
  • 1 Tbsp. balsamic vinegar
  • 1 tsp chopped garlic
  • 4 ounce baby spinach washed, and
  •     stems trimmed

Direcciones

  1. For the Lemon Dill Sauce: Combine mayonnaise, vinegar, lemon zest, juice and dill in small bowl. Can be made day before and refrigerated.
  2. For the Scallops: Sprinkle 1 side of scallops with cayenne and salt and pepper to taste. Heat oil and butter in large nonstick skillet over medium-high heat. When warm, add in scallops in single layer, seasoned-side down. Cook, covered, till seared, about 2 min.
  3. Season top of scallops with cayenne, salt and pepper to taste. Turn and cook, covered, till just cooked through, about 2 to 3 min. Set aside on hot plate.
  4. Add in vinegar to warm skillet, then garlic and spinach. Stir-fry till spinach is wilted, about 30 seconds. Taste and adjust seasonings if needed.
  5. Divide spinach between 2 hot dinner plates. Top with scallops. Spoon Lemon Dill Sauce on side. Serve warm.
  6. This recipe yields 2 servings.
  7. NOTES :