Piccolo's


Fresh sea scallops pan-roasted with spinach, sundried tomatoes
and toasted pinenuts in a white wine lemon butter sauce.

serves 4

1 pound fresh sea scallops
1 bag cello spinach
1 cup sundried tomatoes
2 tablespoons toasted pinenuts
2 ounces vegetable oil
4 ounces dry white wine
4 ounces butter
juice of two lemons
salt and pepper to taste
all purpose flour



Lightly dust scallops in flour
Heat vegetable oil in a sautŽ pan almost to the smoking point
Carefully place scallops in hot sautŽ pan and brown on both sides, being careful not to overcook
Remove scallops from sautŽ pan and hold in a warm oven
Drain excess oil from pan and begin to sweat spinach in pan
Add softened sundried tomatoes, deglaze with white wine and add whole butter -- add salt and pepper as needed
Remove from heat
Place warm spinach on a plate -- place scallops on top and finish with sauce
Garnish with toasted pine nuts

Recipe a creation of Michael Wagner
Corporate Executive Chef for Piccolo's