Gourmet Yourself: Capesante Scottate | NBC 5 Dallas-Fort Worth

Gourmet Yourself: Capesante Scottate



    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

    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.