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| Blackened Scallops |
| 2-4 Servings |
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| Ingredients |
8-10 large scallops
1/2 C blackening seasoning
1/2 C oil
1/2 C white wine
1/2 C Dijon mustard
1/2 C honey
1/2 C extra-virgin olive oil
1 bed of spinach
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| Method Honey-Mustard Dressing |
| Combine equal parts of white wine, Dijon mustard, honey and
extra-virgin olive oil. |
| Method |
| Dust large scallops with a blackening seasoning.
Place in a hot skillet, after oil has turned hot.
Cook for 1-2 minutes on each side. |
| To Finish |
| On a plate place clean (uncooked) spinach.
Place scallops over spinach.
Put the honey-mustard dressing in the skillet used for scallops.
Drizzle dressing over scallops and spinach to your liking.
May substitute shrimp. |
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