Scallops with spinach and lemon vinaigrette

Name: Scallops with spinach and lemon vinaigrette (Coquilles Saint-Jacques aux épinards et vinaigrette au citron)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves: 4
Cuisine: French
Ingredients: 1 garlic clove, crushed; 1 fresh red chilli, deseeded and finely chopped; juice and grated zest of 1 lemon; 75 ml (2½ fl oz) white wine; 300 g (10 oz) young spinach, thoroughly washed; bunch of fresh chives, snipped, to garnish; sea salt and freshly ground black pepper; 40 g (1½ oz) butter; 1 tbsp olive oil; 16 king scallops, cleaned

Coquilles Saint-Jacques aux épinards et vinaigrette au citron

Preparation info

Serves:
4

Difficulty
Easy
Ready in
25 min

Appears in

New Bistro

By Fran Warde

Published 2009

About

When you next see some large, plump, gleaming scallops at your local fishmonger’s, gather them and serve this fantastic, simple dish that I once enjoyed on my travels in France.

Ingredients

1 tbsp olive oil
16 king scallops, cleaned
sea salt and freshly ground black pepper

Europe
France
Sauce
Starter
Pescatarian
Mediterranean
Paris
Gluten-free

Method

Heat the oil in a non-stick frying pan and sear the seasoned scallops on each side for 1 minute. Remove from the heat and keep warm.

Add the spinach, garlic and chilli to the pan and toss over a high heat for 3 minutes until the spinach is just wilted. Add the lemon zest, stir, then remove the spinach to a dish and keep warm.

Add the lemon juice, wine and butter to the cooking p