Sauteed sea scallops with portabello mushrooms, spinach, and cabernet sauvignon recipe

Sauteed Sea Scallops with Portabello Mushrooms, Spinach, and Cabernet Sauvignon recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe combines the delicate flavors of saut�ed sea scallops with earthy portabello mushrooms, vibrant spinach, and a rich cabernet sauvignon sauce. The scallops are seared to perfection, while the mushrooms add a meaty texture and the spinach provides a fresh and nutritious element. The cabernet sauvignon sauce ties all the ingredients together, adding depth and complexity to the dish.

Keywords: saut�ed sea scallops, portabello mushrooms, spinach, cabernet sauvignon, recipe.

sauteed sea scallops with portabello mushrooms, spinach, and cabernet sauvignon recipe details

Sauteed sea scallops with portabello mushrooms, spinach, and cabernet sauvignon recipe, recipe Rating: 4.9
Number of votes:165

Ingredients

Juice of 1 lemon

6 Tablespoons olive oil

Salt and Pepper

1 pound sea scallops, side muscle removed

12 ounces spinach, washed and stemmed

1 clove garlic, minced

2 shallots, finely diced

3 ounces fresh portabello mushrooms, fine diced

1/2 cup Cabernet Sauvignon or other good-Quality dry red wine

1 teaspoon chopped fresh thyme

1 Tablespoon chopped fresh parsley

2 Tablespoons chopped fresh chives

1/4 pound unsalted butter, softened

1 teaspoon balsamic vinegar

Instructions:

Because scallops are quite edible when raw, it is much better to undercook rather than overcook them. They should not be cooked ahead of time, for this greatly diminishes the tenderness and flavor. This is a complex and time-consuming preparation, so it is better suited to an intimate dinner.from the Pilgrim’s Inn Cookbook.

Whisk together the lemon juice and 4 tablespoons of the olive oil in a large bowl. Season with salt and pepper. Add the scallops and stir to coat. Refrigerate for 4 hours.

Steam the spinach until wilted, about 2 to 3 minutes. Allow to cool, then squeeze out as much liquid as possible; chop and set aside.

Heat 1 tablespoon of the olive oil in a large saute pan. Add the garlic and shallots; saute for 1 to 2 minutes. Add the chilled scallops and the mushrooms; cook for 4 to 5 minutes, stirring occasionally. Remove the scallops and vegetables from the pan; keep warm in a low oven.

Add the wine to the pan and cook over medium-high heat until it is reduced to 2 tablespoons. Turn the heat to low; stir in the herbs, and slowly whisk in the butter, a few pieces at a time. Season with salt and pepper and set aside in a warm place.

In another saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chopped spinach and cook until heated through. Season with salt and pepper and the vinegar. Divide the spinach mixture among the serving plates. Top with the scallops and vegetables. Spoon a little of the wine sauce over the scallops and serve.

Serves: 3