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Seared Scallops

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Oct 21, 2009 8:53 am US/Pacific

Seared Scallops

Reporting
Tina Macuha
  Seared Scallops

3 tbls oil
Salt and pepper
Cup white wine
1/2 cup chopped fennel
1/2 cup chopped raddichio
1/2 cup baby spinach
3 cloves garlic
Tbls whole grain dijon
1/2 cup cream

Heat 2 sautee pans with oil
Sear scallops with salt and pepper until brown on one side, turn and deglaze with half cup white wine.
In other pan, sautee fennel, raddichio, and spinach. Remove greens and add mustard and cream, reduce til thick. Plate scallops over greens and top with cream sauce.

The Terrace
2673 El Paseo Lane
Town and Country Village
Sacramento
916.486.1904
http://www.theterracecuisine.com/

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