Scallop Piccata with Caper Berries and Spinach Napolitana
Ingredients
Scallops
6 Diver scallops
2 tablespoons olive oil
Salt
Juice of 2 lemons
¼ cup white wine
Butter
6 caper berries
Spinach
2 cups spinach
1 garlic clove, thinly sliced
1 tablespoon golden raisins
4 Gaeta olives, pitted and sliced
Salt (to taste)
Red pepper flakes (to taste)
6 Diver scallops
2 tablespoons olive oil
Salt
Juice of 2 lemons
¼ cup white wine
Butter
6 caper berries
Spinach
2 cups spinach
1 garlic clove, thinly sliced
1 tablespoon golden raisins
4 Gaeta olives, pitted and sliced
Salt (to taste)
Red pepper flakes (to taste)
Directions
Fish Stock
In a sauté pan, heat oil until smoking. Add scallops, sear both sides about 2 minutes, or until golden brown. Add white wine, lemon juice and caper berries. Reduce by ⅔. Add butter to emulsify.
Spinach
In a sauté pan, add 2 tablespoons olive oil and garlic. Cook garlic to a light brown. Add all other ingredients until spinach is wilted. Place sautéed spinach on plate and arrange scallops on top. Garnish with caper berries and sauce.
Credits
Recipe courtesy Chef Sam DeVellis