Sea Scallops W/ Spinach-Goat Cheese Puree

1. 1

   Put the spinach in a 3.5 quart saucepan. Season with salt and pepper, then add the fish stock (or water) and 2 tablespoons of the white wine. Place the pan over moderate heat and cover it. When the liquid sounds like it is starting to boil, lift the lid of the stock pot and stir the spinach. Cook it just until it wilts, about 2 minutes.

2. 2

   Drain the spinach over a bowl to catch the liquid, then transfer to a blender or food processor and add the goat cheese. Chop the spinach just until the goat cheese is incorporated, adding enough of the reserved liquid to make a very thick sauce.

3. 3

   To cook the scallops, place a nonstick skillet over moderate heat until it is hot. Melt the butter in this pan, then add the scallops and brown them lightly on one side. Add the rest of the wine and let the mixture boil for 1 minute. Turn over the scallops, remove the pan from the heat and let the scallops finish cooking, uncovered, for at least 2 minutes.

4. 4

   To serve, spoon several small pools of the sauce on each of four heated plates. Place a scallop on each pool and lightly press it into the sauce. Top each scallop with a dash of the pan sauce and garnish each with a dab of caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.