Sea Scallops with Frizzled Spinach, Carrots, and Citrus Beurre Blanc
Channel your inner chef and prepare an equally delicious and beautiful plate of subtly sweet Sea Scallops, complemented by a rich, creamy citrus beurre blanc.
Serving Size: 4
Prepared by Executive Chef Jeffrey Blackwell | Wild Sage Restaurant at Rusty Parrot Lodge and Spa | Jackson, WY
Photograph by Paulette Philphot
INGREDIENTS
Scallops, spinach, and carrots
4 tablespoons canola oil, divided
16 sea scallops
1/2 cup small dice, thick-cut bacon
1 pound baby spinach leaves
2 jumbo carrots, peeled and julienned
Kosher salt
Citrus beurre blanc
8 tablespoons butter (1 stick)
2 tablespoons lime juice
1 cup white wine
1 tablespoon chopped shallots
1 bay leaf
1 garlic clove, sliced
INSTRUCTIONS
To prepare the scallops, spinach, and carrots:
Heat 2 tablespoons of oil in a deep skillet over high heat and sear the scallops in batches for 2 to 3 minutes, or until golden brown; turn and cook for 2 minutes. Add more oil as needed. Remove the scallops from the pan and keep warm.
Discard the oil from the pan and add the bacon and spinach; cook quickly over high heat to frizzle, or make crispy. Remove from the pan and keep warm.
Heat the remaining oil over high heat to 300 degrees. Cook the carrots until crispy. Remove the carrots from the oil and drain on a platter lined with paper towels. Sprinkle with kosher salt and set aside.
To prepare the citrus beurre blanc:
Cut the butter into 1-inch cubes and chill. In a medium saucepan, combine the lime juice, wine, shallots, bay leaf, and garlic; cook over medium heat until reduced by 90 percent.
Remove from the heat and slowly add the butter, one cube at a time, stirring constantly and gently.
Presentation
Evenly distribute the frizzled spinach and bacon mixture onto the center of warm dinner plates; arrange four scallops on top. Drizzle the sauce around the scallops and top with crispy carrots.
*Recipe excerpted from the cookbook A Taste of Wyoming: Favorite Recipes from the Cowboy State by Pamela Sinclair. Published by Farcountry Press. All rights reserved.
