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Lynn Archer's Seared Sea Scallops over Balsamic Wilted Spinach with Citrus Risotto

4:24 PM, Feb 4, 2014   |    comments
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Chef Lynn Archer, from the Brass Compass Cafe and Archer's on the Pier in Rockland, shares her recipe for Seared Sea Scallops over Balsamic Wilted Spinach with Citrus Risotto.

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RECIPE:

Seared Sea Scallops over Balsamic Wilted Spinach with Citrus Risotto:  

Get a Sauté Pan hot

Lightly olive oil or spray it 

Add salt to hot pan & 1 lb dry scallops , letting brown on 1 side before turning they will sear in about 2 mins. 

Turn and sear another 1-2 mins, shaking the pan, then slide them to one side of the pan.

Add 3 cups fresh spinach and drizzle 1/4 cup balsamic vinegar over spinach, tossing till wilted about 1 min. 

Turn out spinach on plate and top with scallops.  

Citrus Risotto: cook either 1 cup arborio rice or regular white rice  when fully cooked, add 1/2 cup orange marmalade salt & pepper, 2 tablespoons of olive oil... 

Bon Appetite! 

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