A fine recipe for a Wednesday ~ Anyone else out there feeling the strain & despair of the lack of our inspirational home & design magazines? So what does a person do, they drag out their stacks of well loved & crumpled editions of their past periodicals for a trip down memory lane. Whilst chronicling my love of Canadian House & Home magazine (thank goodness still in the game), I spotted in a previous issue a recipe by dairygoodness.ca - I gave it a go & the result was the whole family raised their fork in praise; definitely blog worthy. A light, full of flavor, easy summer meal. I hope you are pleasantly surprised too.
Seared Scallops with Baby Spinach & Potatoes
| Ingredients: |
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. 12 baby red or white potatoes
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.
12 baby red or white potatoes
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 about 2 min per side, turning once. 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.
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% table cream whisked with 1 tbsp (15 mL) all-purpose flour for the 35% whipping cream if desired.
Nutritional information: Per serving Calcium: 13 % / 138 mg
Energy: 607 Calories
Protein: 38 g
Carbohydrate: 49 g
Fat: 27 g
Fibre: 4,9 g
Sodium: 399 mg
Top 5 nutrients of this recipe.
Nutrient % DV*
Vitamin B12: 149 %
Magnesium: 75 %
Vitamin C: 58 %
Phosphorus: 57 %
* 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.
Calcium: 13 % / 138 mg