Scallops with Pinot Noir Beurre Rouge and Wilted Spinach

Scallops with Pinot Noir Beurre Rouge and Wilted Spinach
Yield
1ea
Yield
1ea
Scallops with Pinot Noir Beurre Rouge and Wilted Spinach
Yield
1ea
Yield
1ea
Ingredients
  • 1tablespoon clarified butter or whole butter
  • 3ounces cleaned baby spinach
  • 1teaspoon minced garlic
  • 1/3 cup Pinot Noir
  • 1/2cup grape juice
  • 1tablespoon minced shallot
  • 4ounces dry-pack bay scallops10/20 per pound
  • 1/4cup butter
  • 1/2ounce grapes, quartered
  • 1tablespoon fresh tarrogon
Yield:
Instructions
  1. Heat a 10" saute pan until very hot, add 1 tablespoon butter, then add the spinach. Turn the spinach constantly with tongs, add the garlic and a good pinch of salt just when the spinach is starting to wilt.
  2. Transfer the spinach to a warm 10" soup plate and push it outward toward the plate rim, making a well in the center.
  3. Season scallops with salt and pepper. Heat a saute pan over med-high heat. Add 1/2 tablespoon of oil and 1/2 a tablespoon of butter. Sear the scallops on each side and cook until just cooked. remove scallops to plate.
  4. Next, place the wine, grape juice and shallots in the pan.
  5. Reduce the pan juices to about 3 tablespoons. Take the pan off the heat and let cool for a minute. Season with salt and white pepper. Once the sauce has cooled slightly, add the butter a little at a time to form an emulsion.
  6. Pour the sauce over the scallops and return the pan to high heat.
  7. Sear the grape quarters for 2 seconds and scatter them over the scallops.
  8. sprinkle chopped tarragon over the entire plate.