Pan-Seared Scallops in Sambuca Cream Sauce
Season 2; Episode 1
Categories: Main dish, Seafood
|½||Pound||Sea Scallops||21-30 size|
|1||Cup||Baby Spinach Leaves|
Place a large saute pan over medium high heat. Add the olive olive oil. Check the scallops and remove the side tendon/membrane, if present. Dry both sides with a paper towel. Season with tri-mix and a sprinkle of cracked black pepper.
Place the scallops carefully into the pan, seasoned side down, being careful not to crowd them. Sprinkle the tops with a bit more cracked pepper, if desired.
Leave to brown in the pan until they are golden borwn on one side then carefully turn over. Add the shaved fennel root, the spinach leaves, basil and garlic. Toss to combine.
Remove the pan from the flame, carefully pour in the Sambuca, swirl to warm the liquids. Bring back to the flame, keeping your hand protected and face away from the flame. Stir the pan contents to keep the spinach leaves from getting crispy.
When the flames have naturally died down, slowly stir in the cream, scraping up the browned bits from the pan. Simmer to reduce the sauce to the desired consistency. Add the 2 teaspoons of butter, if desired and stir to melt.
To plate, place a spoonful of risotto on the plate, spread to form a nest. Spoon the scallops into the nest, adding the veggies and napping with sauce. Garnish with a few fennel fronds.
- The risotto used in this recipe can be found in Season 1 episode Chicken Picatta.
- The scallops need to be dried with paper towels before adding to the pan so they will brown and not just simmer in their juices.
- Be sure that the flame has died down naturally as any remaining alcohol if it was put out prematurely, will curdle the cream.