Serves 4
Ingredients
- 2 tablespoons Stacey Hawkins Luscious Lemon Oil1
- 3/4 pounds large sea scallops
- 1/2 cup vegetable or chicken broth
- 4 tablespoons Stacey Hawkins Balsamic Mosto Cotto
ROASTED GARLIC-WILTED SPINACH
- 2 tablespoons Stacey Hawkins Roasted Garlic Oil
- 12 cups baby spinach, rinsed
- 1 tablespoon Stacey Hawkins Garlic and Spring Onion Seasoning
Method
- In a large sauté pan, heat oil over high heat until sizzling.
- Place scallops in the pan one at a time, flat side down.
- Cook scallops over high heat until they are brown and caramelized—about 3 to 4 minutes. (They are ready to flip over when they release without sticking to the pan—if they stick, they’re not ready.)
- Flip scallops over and cook for 1 more minute, then remove them from the pan to a serving plate.
- Put the pan back over high heat and add broth. Deglaze by gently scraping all brown bits off the bottom.
- Add Balsamic Mosto Cotto, stir and simmer until liquid is reduced by half.
To serve: Place scallops over a portion of garlic-wilted spinach or cauliflower rice and drizzle with sauce.
ROASTED GARLIC-WILTED SPINACH
- In an 8-quart pot, heat oil over high heat until sizzling.
- Add spinach and seasoning and toss to coat.
- Put a lid on the pot and remove from heat. Let stand for 3 minutes.
- Remove lid and toss the spinach well. It should be bright green and just wilted.
