Chef Lynn Archer, from the Brass Compass Cafe and Archer's on the Pier in Rockland, shares her recipe for Seared Sea Scallops over Balsamic Wilted Spinach with Citrus Risotto.
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Seared Sea Scallops over Balsamic Wilted Spinach with Citrus Risotto:
Get a Sauté Pan hot
Lightly olive oil or spray it
Add salt to hot pan & 1 lb dry scallops , letting brown on 1 side before turning they will sear in about 2 mins.
Turn and sear another 1-2 mins, shaking the pan, then slide them to one side of the pan.
Add 3 cups fresh spinach and drizzle 1/4 cup balsamic vinegar over spinach, tossing till wilted about 1 min.
Turn out spinach on plate and top with scallops.
Citrus Risotto: cook either 1 cup arborio rice or regular white rice when fully cooked, add 1/2 cup orange marmalade salt & pepper, 2 tablespoons of olive oil...