Seared Scallops With Spinach, Cranberries And Citrus Beurre Blanc Sauce Recipe

Name: Seared Scallops With Spinach, Cranberries And Citrus Beurre Blanc Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Orange large, freshly squeezed; 2 lemons freshly squeezed; 1/2 cup dry white wine; 2 shallots smalls, finely chopped; 2 inches orange zest strip; 2 inches lemon zest strip; 1 garlic clove minced; 1 sprig fresh thyme; 1/2 teaspoon sea salt; 1/2 teaspoon black peppercorns; 1 cup heavy cream; 2 sticks unsalted butter cubed, cold; 1 pound sea scallops rinsed and patted dry; 1 tablespoon olive oil to 2, or clarified butter; salt; pepper; 8 cups fresh spinach; 1/2 cup dried cranberries preferably processed without added sugar; 1/4 cup slivered almonds

Servings: persons

1 Orange large, freshly squeezed
2 lemons freshly squeezed
1/2 cup dry white wine
2 shallots smalls, finely chopped
2 inches orange zest strip
2 inches lemon zest strip
1 garlic clove minced
1 sprig fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon black peppercorns
1 cup heavy cream
2 sticks unsalted butter cubed, cold
1 pound sea scallops rinsed and patted dry
1 tablespoon olive oil to 2, or clarified butter
salt
pepper
8 cups fresh spinach
1/2 cup dried cranberries preferably processed without added sugar
1/4 cup slivered almonds

1
Place all the ingredients except the heavy cream and butter in a 1-quart saucepan and place over high heat. Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes. Reduce the heat a bit and add the heavy cream to the pan; reduce by half, 1 to 2 minutes more. Remove the pan from the heat and reduce the temperature to low.
2
Add a few cubes of the butter to the pan, return the pan to the heat and use a whisk to stir constantly until the butter is melted. Remove from the heat and add a few more pieces, returning the pan to the heat and whisking until the butter is melted. Continue to place the pan on and off the heat, adding a few cubes of butter to the pan each time and whisking until all the butter is used.
3
Remove the sauce from the heat and strain through a fine-mesh strainer. Keep warm until ready to serve - do not allow the sauce to boil or it will separate.
4
Heat a small, heavy (preferably cast iron) skillet over high heat until very hot. Add the olive oil or clarified butter to the pan and sear the scallops about 2 - 3 minutes on each side. Be careful not to over-cook them or they will turn rubbery.
5
Divide the spinach between four plates and top each with an equal amount of the scallops. Scatter the almonds and cranberries equally over each plate, then drizzle with the beurre blanc sauce (you don't have to use all of the sauce unless you want to - it's very rich).
6
Serve immediately.

909

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 Orange large, freshly squeezed, 2 lemons freshly squeezed, 1/2 cup dry white wine, 2 shallots smalls, finely chopped, and more.

Yes, Seared Scallops With Spinach, Cranberries And Citrus Beurre Blanc Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Scallops With Spinach, Cranberries And Citrus Beurre Blanc Sauce

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