Scallops in White Wine Sauce

1.5 pounds of scallops

1 bag of baby spinach

1 cup white wine

1/4 cup of butter

1 teaspoon red pepper flakes

1 teaspoon crushed garlic

2 tablespoons canola oil

2 tablespoons lemon juice

salt and pepper

green onion (for garnish)


Rinse scallops. Season with salt and pepper. Set aside.

Saute spinach with salt and pepper until wilted. Set aside.

In a saucepan, saute garlic in butter for 3-4 minutes. Add wine and seasonings and continue to simmer until reduced by half.

Add oil to a non-Teflon pan and heat.

When temperature reaches 350 degrees, place scallops in pan and sear for about 3 minutes per side.

Divide the spinach between two bowls. Divide scallops and place on top of the spinach. Top with sauce.

Top with green onion for garnish.


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