How To Prepare Sauteed Scallops With Mushroom, Spinach Sauce?

Product(s):

Canadian Wild Catch Scallops

Canadian Wild Catch Scallops (20/30 Large) | Buy 9 Get 1 Free

Canadian Wild Catch Scallops (10/20 Large) | Buy 9 Get 1 Free

Japanese Hokkaido X-Large Scallops

Japanese Hokkaido X-Large Scallops | Buy 9 Get 1 Free

• 6 to 8 scallops
• 3 big knobs of butter
• 100g mushroom, sliced (button, chestnut or cleaned wild)
• 100g spinach, stems trimmed and washed
• 2 tsp groundnut oil
• nutmeg, for grating

1. Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms & fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt & soften. Drain the leaves & mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm to one side.
2. Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt & pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
3. While sautéing the scallops, return the saved spinach juices to the pan the spinach & mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt & pepper & a grating of nutmeg.
4. Now finish in style: Arrange spinach & mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.