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Pilgrim's Inn

Deer Isle, Maine

Specialty Recipe

Sauteed Sea Scallops with Portabello Mushrooms, Spinach, and Cabernet Sauvignon

photo of Pilgrims Inn Bed and Breakfast, Deer Isle, Maine
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Pilgrim's Inn B&B
20 Main St
P.O. Box 69
Deer Isle, ME 04627
(207) 348-6615
Toll Free:
(888) 778-7505
Fax: (207) 348-6615

Because scallops are quite edible when raw, it is much better to undercook rather than overcook them. They should not be cooked ahead of time, for this greatly diminishes the tenderness and flavor. This is a complex and time-consuming preparation, so it is better suited to an intimate dinner. from the Pilgrim's Inn Cookbook.

Juice of 1 lemon
6 Tablespoons olive oil
Salt and Pepper
1 pound sea scallops, side muscle removed
12 ounces spinach, washed and stemmed
1 clove garlic, minced
2 shallots, finely diced
3 ounces fresh portabello mushrooms, fine diced
1/2 cup Cabernet Sauvignon or other good-Quality dry red wine
1 teaspoon chopped fresh thyme
1 Tablespoon chopped fresh parsley
2 Tablespoons chopped fresh chives
1/4 pound unsalted butter, softened
1 teaspoon balsamic vinegar

Whisk together the lemon juice and 4 tablespoons of the olive oil in a large bowl. Season with salt and pepper. Add the scallops and stir to coat. Refrigerate for 4 hours.

Steam the spinach until wilted, about 2 to 3 minutes. Allow to cool, then squeeze out as much liquid as possible; chop and set aside.

Heat 1 tablespoon of the olive oil in a large saute pan. Add the garlic and shallots; saute for 1 to 2 minutes. Add the chilled scallops and the mushrooms; cook for 4 to 5 minutes, stirring occasionally. Remove the scallops and vegetables from the pan; keep warm in a low oven.

Add the wine to the pan and cook over medium-high heat until it is reduced to 2 tablespoons. Turn the heat to low; stir in the herbs, and slowly whisk in the butter, a few pieces at a time. Season with salt and pepper and set aside in a warm place.

In another saute pan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chopped spinach and cook until heated through. Season with salt and pepper and the vinegar. Divide the spinach mixture among the serving plates. Top with the scallops and vegetables. Spoon a little of the wine sauce over the scallops and serve.

Serves: 3

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