Scallop-Spinach-Tomato Cheesecake
Source of Recipe
Internet
List of Ingredients
Spinach Cheesecake:
2 large bunches fresh spinach
1/4 cup water
1 egg white
3 eggs
8 ounces soft goat cheese, room temperature
1/2 cup Parmigiano-Reggiano cheese, grated
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/2 cup olive oil
Fire-Roasted Tomato Sauce:
2 tablespoons olive oil
2 to 3 garlic cloves, minced
1 28-ounce can crushed fire-roasted tomatoes, or crushed Italian tomatoes
1/8 teaspoon red pepper flakes
pinch sugar
pinch salt & black pepper
Pan-Seared Scallops:
1 pound medium to large sea scallops
salt & white pepper, to taste
2 tablespoons butter
1 tablespoon olive oil
Garnish:
1/3 cup Parmigiano-Reggiano cheese, grated or finely shredded
Recipe
Spinach Cheesecake: Remove the stems from the spinach leaves and soak the leaves briefly in warm water to remove the sand and grit. Rinse the leaves well in cold water, then spin in a salad spinner to remove most of the moisture. Place the spinach leaves in a large pan or Dutch oven with 1/4 cup of water. Cover and cook the spinach over medium heat until it wilts, about 5 minutes. Pour the spinach into a wire-mesh strainer or colander to drain. Let cool and press out the liquid with a rubber spatula or the back of a large spoon. If it is still moist, use your hands to squeeze out as much moisture as possible. Using a large knife, finely chop the spinach and set aside.
Place the egg white in a mixing bowl and beat on high speed with an electric mixer until fairly stiff peaks form. Set aside. Place 3 eggs in a large mixing bowl and beat slightly to combine. Cut the goat cheese into chunks and add to the eggs. Beat on medium-high speed until the mixture is smooth. Blend in the Parmigiano-Reggiano, lemon zest, salt and the chopped spinach. Add the olive oil in a thin stream while beating the mixture on medium-low speed until well incorporated. Gently fold the beaten egg white into the spinach mixture by hand.
Pour the mixture into an 8x10-inch (or 9-inch) baking dish. Bake in a 300 degree oven for 15 minutes. Remove the dish from the oven, cover tightly with aluminum foil and return the oven for 10 minutes more. Remove the foil and reduce the heat to 200 degrees. Bake for 28 to 30 minutes, until the cheesecake is set.
Fire-Roasted Tomato Sauce: While the spinach cheesecake is baking, make the tomato sauce. In a large skillet, heat the olive oil over medium-low heat. Add the garlic and cook for about 2 minutes, stirring occasionally, until the garlic is tender, but not browned. Add the tomatoes to the skillet. Stir in the red pepper flakes, sugar, salt and pepper. Taste, and adjust seasonings if necessary. Simmer the sauce over low heat for about 10 minutes, stirring occasionally, until thickened.
Pan-Seared Scallops: Rinse the scallops and pat dry with paper towels. Sprinkle with salt and white pepper. Melt the butter and oil in a large skillet over medium-high heat. When very hot, place the scallops in the skillet and sear for 2 to 3 minutes, until golden brown. Turn the scallops over, reduce the heat to medium and cook for 2 to 3 minutes more, depending on size. Add more butter and oil if needed. Remove the scallops to a warm platter and cover with aluminum foil until ready to serve.
To assemble, spoon a pool of warm tomato sauce in the center of each dinner plate. Cut the spinach cheesecake into 4 to 6 serving and place the servings on top of the tomato sauce. Arrange the pan-seared scallops on the side. Garnish with a sprinkle of Parmigiano-Reggiano. Serves 4 to 6.
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