Gourmet Yourself: Capesante Scottate

By Annie Potasznik
|  Thursday, Jul 12, 2012  |  Updated 10:52 AM CDT
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Where We Were: Ristorante Nicola

Kevin Hunter Marple

Uuum... scallops.

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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.

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