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Prep Time: 15 minutes, Cook Time: 30 minutes, Serves: 4-6 1 lb. large sea scallops 1/2 c. all-purpose flour, seasoned with salt and pepper 1/2 c. pistachios, shelled 3 Tbsp. Henry's Organic Unsalted Butter, plus 2 Tbsp. 3 Tbsp. Henry's Extra Virgin Olive Oil 4 cloves garlic, finely chopped 2 (10 oz.) bags baby spinach 1/2 to 1 c. white wine or chicken broth 1/3 c. organic cream 1/4 c. Parmigiano-Reggiano cheese, grated freshly grated nutmeg Preheat the oven to 450°F. Place pistachios and flour in a food processor. Pulse until well mixed. Place in a bowl. Dredge the scallops in the pistachio flour. Heat butter and oil large ovenproof sauté pan. Add the scallops and cook for 2 minutes on each side. Place the scallops in the oven for 3 minutes, until they are browned around the edges. While the scallop bake, heat two tablespoons butter in a sauté pan. Add garlic and cook for about a minute. Add spinach and chicken broth. Cover and steam for about 2 to 4 minutes, until the spinach wilts. Stir in cream and cheese. Grate in nutmeg. Place spinach on a platter. Place scallops on spinach. |
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