Gourmet Yourself: Capesante Scottate

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    NEWSLETTERS

    Kevin Hunter Marple
    Uuum... scallops.

    7.5 oz  Scallops
    1  oz   Porcini Mushrooms
    3  oz   Sautéed Spinach
    2  oz   Port Wine  Vinegar (used in reduction as sauce)
    Garlic Oil
    Salt
    Pepper

    Sear the scallops in a sauté pan 2 min per side giving a nice golden color, sauté porcini and spinach with garlic oil salt pepper, place the vegetables in center of plate, scallops around the perimeter, then drizzle sauce over all.