Ingredients:
| 12 | baby red or white potatoes | |
| 1-1/2 lbs | large sea scallops (about 16) | 750 g |
| Salt and pepper | |
| 1 tbsp | butter | 15 mL |
| 2 | cloves garlic, minced | |
| 1/2 cup | dry white wine | 125 mL |
| 1 cup | 35% whipping cream | 250 mL |
| 3 cups | fresh baby spinach | 750 mL |
Instructions:
Pierce potatoes all over with a fork. In a saucepan, cover potatoes with cold water; bring to a boil over high heat. Add 1/2 tsp (2 mL) salt; reduce heat and boil gently for about 20 min or until fork-tender. Drain; cut potatoes into thin slices, keeping the shape intact. Keep warm.
Meanwhile, rinse scallops and pat dry. Season with salt and pepper. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Add scallops and brown for about 2 min per side, turning once. Transfer to a plate and keep warm.
Reduce heat to medium-low; add garlic and sauté for 1 min or until fragrant. Add wine and simmer, stirring, until reduced by about half. Add cream and return to a boil, stirring. Boil gently, stirring often, for about 3 min or until slightly thickened. Season to taste with salt and pepper. Return scallops to pan; turn to coat in sauce. Simmer for 1 min or until just slightly firm at the edges.
Fan 3 potatoes in the centre of each serving plate; top with spinach. Arrange scallops around spinach; drizzle with sauce.
Tips:
Be sure not to over-cook scallops to keep them nice and tender. They should be well-browned and firm just around the edges.
You can substitute 18% table cream whisked with 1 tbsp (15 mL) all-purpose flour for the 35% whipping cream if desired.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)
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