Jean Tempesta's Cranberry Ginger Scallops with spinach
Ingredients
- 1 (10-ounce) package fresh baby spinach
- 2 tablespoons butter
- salt & pepper
- 1 pound fresh scallops, about 10 to 12
- 2 tablespoons flour
- 2–3 tablespoons Treasure by the Sea Cranberry Ginger Jelly
- 1 lemon for garnish, optional
Instructions
- In a large saucepan, bring 1 quart of water to a boil. Add the spinach, cook for 3 minutes. Remove from heat and place in a strainer to remove excess water. Toss with a little butter, salt and pepper to taste. Keep warm. Dredge the scallops in the flour. Add the butter to a medium skillet. When hot, sear the scallops quickly on both sides. Stir in the jelly to coat the scallops and cook for a few minutes. Do not overcook. Arrange spinach on two warm plates. Place the scallops over the spinach, and spoon some of the sauce over each scallop. Garnish with lemon wedge if desired.
