Recipe courtesy of Rob Feenie, Host, New Classics with Chef Rob Feenie.
ingredients
Cream
Scallops
Spinach
directions
In a small saucepan, mix stock and saffron threads, and simmer over medium heat to reduce by half.
In a separate pot, heat cream and reduce by one third.
Strain in the saffron stock. Add vanilla pulp.
Bring to a simmer and swirl until the vanilla has been incorporated into the sauce.
Remove from heat, whisk in butter. Season with salt. Set aside and keep warm.
Preheat oven to 375 degrees F.
Heat a non-stick pan over medium high heat and add the oil.
Season the scallops on both sides with fine sea salt and freshly ground white pepper.
When the oil is lightly smoking, place the scallops in the pan.
Sear until the scallops are golden, turn and sear the other side. 1 to 2 minutes per side.
Place pan in oven. Roast 2 to 3 minutes in the oven for medium rare.
In a large non-stick pan, melt the butter over medium heat and add the spinach.
Sauté until wilted, and season with salt and freshly ground white pepper.
Heat the saffron-vanilla cream slightly. It is very important to have a proper balance of acidity, so add little lemon juice to taste just before serving.
Divide spinach among 4 plates; place 1 scallop on top and lean a second against the first.
Spoon saffron-vanilla cream around each plate.