Feature Recipe

At CedarCreek Estate Winery we are passionate about both wine and food!

"life's too short....choose great wine & food"

SEARED SCALLOPs WITH WARM SPINACH SALAD AND SPICY PECAN PRALINE

Compliments of CHef Judith Knight
Serves 4

Praline:
1/3 cup pecans,chopped fine
1/2 teaspoon salt
1/8 teaspoon cayenne
3 tablespoons sugar
 
Mix the pecans, salt, and cayenne together in a small bowl.
Cook the sugar in a small stainless steel pot over low heat until it is melted and turns a caramel colour.
Add the pecans to coat with the caramel and turn out onto a oiled sheet pan. Put aside and cool.

Scallops:
3/4 pound scallops (If possible use large Qualicum scallops) 1-2 per person is plenty as they are very rich.
1 tablespoon all purpose flour
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
 
1 1/2 tablespoon butter
1 tablespoon extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
5 to 7 cups fresh spinach
sliced avocado

Mix flour, cumin and caynne in a bowl. Dip the scallops in the flour mix and shake off the excess.
Heat the butter and oil until it just begins to sizzle and sear one side of the scallop on medium high heat until it forms a golden crust ( approximately 2 min). Turn the scallop over and sear the other side until golden and barely cooked through. Time of cooking depends on the size of the scallops. It is better to undercook than to overcook as they become rubbery if over cooked. Also if you are serving more than 6 large scallops, use 2 pans to cook them as they will sear more efficiently.
 
Remove the scallops from the skillet and keep warm.
In the same pan add 3 tablespoons of fresh lemon juice and 3 tablespoons of extra virgin olive oil with a teaspoon of Dijon mustard. With a whisk mix the dressing until blended.
Add 5 to 7 cups of fresh spinach to the pan with some sliced avocado and toss gently for 10 seconds. Turn off the heat and  add the scallops to the pan turning gently to coat everything with the dressing.

Place a small mound of spinach in the middle of the plate and top with scallops.
Drizzle any remaining dressing around the spinach and finish with a sprinkling of the pecan praline.

Serve with CedarCreek's Riesling, Gewürztraminer or Ehrenfelser.