Bertolli

Cleveland Seafood Recipe List

Fat Fish Blue

21 Prospect Avenue, Cleveland, OH 44115
216-875-6000

Scallops

Serves 4

Ingredients for Scallops

16 large Scallops, (u-10) Diver Scallops
4 lb fresh Spinach, picked
2 cup Balsamic Vinegar
1 tbsp Garlic, chopped
2 tbsp Olive Oil
2 tbsp Butter
¼ cup White Wine
Salt & Pepper

Method for Scallops

• In pot, add balsamic vinegar cook until it is reduced by half. It should be slightly sweet and thick enough to coat the back of a spoon.
• Remove from heat and let cool. Set aside for later use.
• In large skillet, heat oil.
• Salt and pepper scallops. Place in oil and let cook for 2-3 minutes. Do not move scallops.
• Flip scallops over, add butter and let cook 3 more minutes or until golden brown. Remove scallops from pan.
• Add chopped garlic to pan. If needed, add one more tbsp of oil. Cook garlic for 1 minute, add spinach (this may take several rotations depending on the size of your pan.)
• Salt and pepper to taste. Cook spinach for 1 additional minute, while tossing the spinach.
• Deglaze pan with the white wine. Remove spinach from the pan and pat dry.

To Plate

• Place the sautéed spinach in the center of the plate. Arrange the scallops around the spinach.
• Top the dish with drizzles of the reduced balsamic vinegar.

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