Florentine scallops

Name: Florentine scallops
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Shallots; 2 Garlic cloves; 1.5 kg Spinach (or 700 g young spinach); 1 Organic Lemon; 1 TEASPOON Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 100 g Fresh cream; 12 Scallops (300-350 g; released shellfish meat without roe); 2 TABLESPOONS Olive oil

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Shallots
2 Garlic cloves
1.5 kg Spinach (or 700 g young spinach)
1 Organic Lemon
1 TEASPOON Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
100 g Fresh cream
12 Scallops (300-350 g; released shellfish meat without roe)
2 TABLESPOONS Olive oil

Directions

1
Peel and finely dice the shallots. Peel garlic and chop finely. Clean spinach, wash thoroughly and spin dry. Wash lemon, grate dry and grate half of the peel. Squeeze half of the lemon
2
Heat butter in a pot. Sauté shallots and lemon peel for about 2 minutes, then add spinach. Season spinach with salt, pepper and nutmeg and let it collapse. Add crème fraîche and simmer for about 5 minutes. Season to taste again before serving
3
Wash the scallops and dab dry. Heat the oil in a pan. Fry the scallops for 5-6 minutes while turning. Season with salt, pepper and some lemon juice. Arrange spinach and scallops on plates and drizzle with broth