Seattle Scallops
(Yield: 4 servings)
3 slices bacon
24 large scallops
Salt and pepper
1 cup white wine
2 cups fish stock or clam juice
1/2 cup heavy cream
1/2 teaspoon chili flakes
4 tablespoons chopped onions
2 garlic cloves, chopped
1 cup spinach leaves, cut in thin strips
Thinly slice the bacon into fine strips.
Cook bacon in large non-stick pan over medium heat until crisp.
Remove bacon with slotted spoon and drain on paper towels to absorb the grease.
Discard most of the bacon drippings, and turn heat up to high.
Season scallops with salt and pepper, and add them to the pan, a few at a time.
Lightly brown them on each side for about 3 minutes (do not overcook).
Remove scallops and keep warm.
Repeat process with remaining scallops.
Wipe pan clean, add onions and quickly cook them for one minute without letting them get brown.
Add wine and fish sauce and cook until reduced by half.
Add heavy cream, garlic and chili flakes.
Reduce by half again or to desired consistency.
Add spinach to sauce and cook just until wilted.
Ladle sauce onto a dinner plate and place the warm scallops on top.
Serving suggestion: with country style mashed potatoes, couscous or angel hair pasta.
Marilyn
http://marilyns-romance-reviews.blogspot.com/
http://romance-author-buzz.blogspot.com/
Note: I'm so blessed to live in the Pacific NW and be surrounded by fab authors like Susan Mallery, Jane Porter, Jayne Ann Krentz, Stella Cameron and on and on.
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