Sauteed Scallops With Sweet Garlic And Fried Spinach

1. 1

   Blanch garlic in saucepan of boiling water 2 minutes. Drain rinse and repeat blanching process.

2. 2

   Heat 1 tablespoon corn oil in heavy medium skillet over medium heat. Add garlic and saute until golden brown, about 5 minutes. Transfer 10 garlic cloves to heavy medium saucepan (reserve remaining 30 cloves for later use)

3. 3

   Add fish stock to saucepan and boil until reduced by half, about 8 minutes.

4. 4

   Place scallops in medium bowl. Add enough milk to covewr. Season with salt and freshly ground pepper.

5. 5

   Bring stock and garlic mixture to boil. Transfer to blender. Add 1 cup butter and mix until smooth.

6. 6

   Meanwhile heat oil in deep fryer or heavy large saucepan to 375 degrees. Add spinach and fry until crisp about 3 minutes. Drain. Season with salt.

7. 7

   Drain scallops, pat dry. Dredge in flour. Melt 2 tablespoons butter with remaining 2 tablespoons oil in heavy large skillet over medium high heat. Add scallops and saute until golden brown, stirring occasionally about 3 minutes.

8. 8

   Mound spinach in center of each plate. Surround with 8 scallop halves overlapping slightly. Spoon sauce around outer edges of plate. Set 5 garlic cloves equidistant in sauce. Garnish with tomato. Serve immediately.

* Per serving · 4 servings · Values may vary.