Caramelized Scallops With Spinach
|Lemon oil||1 Tablespoon (Savor Gourmet)|
|Sea scallops||10 Large|
|Vegetable broth||1 Cup (16 tbs)|
|Balsamic condiment||2 Tablespoon (Savor Gourmet)|
|Roasted garlic oil||1 Tablespoon|
|Baby spinach||9 Ounce, rinsed (In 1 Bag)|
Add lemon oil to a large frying pan and heat over high heat until sizzling.
Add scallops one at a time, flat side down.
Let the scallops cook over high heat until they are brown and caramelized.
Flip over and cook for 1 minute on the other side.
Remove from the pan.
Put the pan back over high heat and add broth.
Deglaze the pan by gently scraping all brown bits off the bottom.
Simmer until liquid is slightly reduced.
Add balsamic condimenti.
Place scallops over a portion of garlic wilted spinach and drizzle with sauce.
In an 8 quart pot, heat garlic oil over high heat until sizzling.
Add spinach and toss to coat.
Turn off heat and put a lid on the pot.
Set aside for 3 minutes.
Remove lid and once again toss the spinach.
It should be bright green and just wilted.
Season with salt and pepper.
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