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Scallops Florentine

Source of Recipe

The Grill at Osceola


Recipe Introduction

Don't know about y'all but I enjoy scallops. That is when they are done correctly and cooked to perfection. This recipe is a keeper for sure because it's simple and easy to prepare. Favorite vegetables to enjoy with seafood? Saute in butter chopped tomatoes, squash, zucchini, mushrooms and sweet onion. Add chopped garlic to taste, and cook just till slightly tender. Season just a bit with salt and pepper. Or, you can top with the Basil Puree I've included below from the the Grill at Osceola. Enjoy!

List of Ingredients

Scallops Florentine
• 6 large scallops
• 2 cups washed baby spinach
• 1 tomato
• Assorted peppers
• 1 Tbsp. canola oil







Recipe

Remove adductor muscle from scallops. Season with salt and pepper. Triple wash spinach, dry and set aside. Remove flesh from tomato and cut into triangles or squares. Do the same for the peppers. In a sauté pan, begin to sear scallops in canola oil. Cook on high heat for 3-4 minutes per side. While cooking the scallops, add the cut vegetables to the pan. In a hot pan, add the spinach. Cook for one minute.

Basil Puree:

1/2 lb. basil leaves
3/4 cup canola oil
Salt and pepper to taste

Puree the basil with oil in a blender. Season with salt and pepper. Serve with scallops and vegetables.

Serves two.