Originally Posted by Efrain Barragan on Monday, April 15, 2013
Celebrate Mother’s Day with a delectable seared scallops dish complemented by a Sauvignon Blanc and Meyer Lemon reduction sauce.
I have created this recipe as a single serving size just in case you want to treat your Mom to her own very special meal. Pour her a glass of the chilled Rte Blanc Sauvignon Blanc and start assembling the ingredients.
This recipe goes quickly…. Enjoy!
1 Tbsp. Unsalted Butter
1 Tbsp. Clif Family Winery Extra Virgin Olive Oil
1 Tbsp. Fresh Italian Parsley, chopped
6 Large Sea Scallops
1/2 cup of 2012 Rte Blanc Sauvignon Blanc
1 Tbsp. Meyer Lemon Marmalade – Gary and Kit’s Napa Valley
1 cup of Organic Baby Spinach
Preheat oven to 400F.
Season the scallops with sea salt and set aside. Heat a stainless steel skillet to medium and melt the olive oil and butter together. Next carefully place the scallops in the skillet and sear for 1 and a half minutes on each side. Remove the scallops and place on a heat resistant plate. Pour the butter/oil mixture out of your skillet and reserve in a small dish. Now you can add the wine to deglaze your skillet and reduce by half. Add the Meyer Lemon Marmalade and 1 Tbsp. reserved butter & oil mixture and stir until the sauce appears slightly syrupy. Finish the sauce with the fresh parsley.Prepare the plate by placing the fresh spinach and drizzling the Meyer Lemon sauce over the scallops and the remaining butter/oil mixture over the spinach. Now, place your plate in the oven to finish for 3 minutes. Spinach will wilt and the Scallops will finish cooking with the sauce. Garnish with additional wedges of Meyer Lemons.
Enjoy with a chilled glass of Clif Family Winery Rte Blanc Sauvignon Blanc.
Give your Mom a hug!