Champagne Scallops with Spinach
Champagne scallops with spinach is a recipe featuring fresh ingredients from the mussels category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 scallops
- 400 g fresh spinach
- Salt
- 1 Shallot
- 2 tbsp butter
- 1 tbsp flour
- 200 ml champagne
- 2 tbsp crème fraîche
- 1 egg yolk
- 80 g grated Parmesan cheese
- black pepper (freshly ground)
- nutmeg
Instructions
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1.
Open the shells, clean and remove the scallop meat. Clean 8 shells and set aside. Pat the scallop flesh dry. Wash the spinach, trim, blanch briefly in salted water, shock, drain, and roughly chop. Peel and finely dice the shallot. Sauté in hot butter until translucent. Dust with flour and deglaze with champagne. Let reduce slightly then remove from heat. Stir in crème fraîche, egg yolk, and half of the cheese. Season with salt, pepper, and nutmeg.
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2.
Preheat the oven to 220°C on grill setting.
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3.
Arrange spinach over the shells and place scallop meat on top. Pour sauce over and sprinkle remaining cheese. Bake in the oven for 6-8 minutes until golden brown. Serve sprinkled with sea salt if desired.
