Scallops with Pinot Noir Beurre Rouge and Wilted Spinach

FREE RECIPE PREVIEW

Ingredients — preview

• 1 tablespoon clarified butter or whole butter
• 3 ounces cleaned baby spinach
• 1 teaspoon minced garlic
• 1/3 cup Pinot Noir
• 1/2 cup grape juice

Preparation — preview

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.