Michael Symon's Seared Scallops
- 1/2 cup White Wine
- 1/3 cup Golden Raisins
- Olive Oil
- 10 large Scallops (patted dry)
- Salt and Pepper
- 10 ounces Baby Spinach (cleaned)
- 3 tablespoons Butter
- 1/3 cup Pistachios (toasted and roughly chopped)
- 1 Orange (zest and juice)
- 1/4 cup Parsley (leaves picked and chopped)
- Heat two large saute pans over medium-high heat.
- Heat a small saute pan over medium-high heat and add the wine and raisins. Bring up to a simmer and cook for 3 minutes.
- Add 3 tablespoons of olive oil to one laurge saute pan. Season the scallops on both sides with salt and pepper and then place the scallops in the pan. Let sit for 2 to 3 minutes without touching, ensuring that the scallops develop a dark golden sear.
- In the other large saute pan, add 3 tablespoons of olive oil and add the spinach. Season with a pinch of salt and pepper, toss to coat a few times. Once the spinach just starts to wilt, take off the heat, about 45 seconds.
- Flip the scallops and add half the butter. Once the butter is browned, add the wine and raisin mixture to the pan. Add the pistachios, orange juice and zest, and then the butter. Swirl to emulsify. Adjust seasoning and then add the parsley. Toss everything to coat.
- Plate the spinach and then place the scallops on the bed of greens.