Wednesday, November 25, 2009

Maple Seared Scallops with Saute Spinach Salad


Phil asked to come over for dinner. I also have some left over Mission Hill Chardonnay from Joe and Tracy. Since Phil is an old customer, I can be more daring and experiment to create new recipe. I took a huge gamble with the salad, but Phil and Dennis both liked it. The best thing about this meal is that it is delicious, organic, and relatively low on calories.

Ingredients for 2:
Scallops:
  • 2 Medium size Scallops (about 150g)
  • 1 tbsp. Maple Syrup
Salad:
  • 2 Small Tomato (sliced)
  • ½ Yellow Pepper (sliced)
  • 3 Leaves of Lettuce (sliced)
  • 8 Kalamata Olives
  • ½ tbsp Balsamic Vinegar
  • 2 tbsp. Vegetable oil
  • 1 tbsp. Olive Oil
  • Salt and Pepper


Instruction:
Scallops

1. Marinate in maple syrup, salt, and pepper for 10 minutes.
2. Heat a non-stick pan to very hot on high heat and coat the pan with oil
3. Sear the scallops on both sides until they are browned (1 minute)
4. (Optional) Add butter tot he pan and allow it to cook into the scallops.
Salad
1. Slice lettuce, yellow pepper, onion, tomato very thinly. I used a Japanese mandolin to slice it.
2. Heat a pan at medium heat and coat it with oil.
3. Add crushed garlic and baby spinach to the pan and saute until the spinach was softened.
4. Quickly remove from heat and toss with the rest of the salad and olives
5. Add salt, pepper, balsamic vinegar for dressing.

The dish pairs well with that Mission Hill Chardonnay 2006, which is medium bodied, crisp, fresh lemon, apple, citrus, and honey. The finish is not unpl
easant.

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