Seared Scallops with Pinot Gris Butter Sauce
INGREDIENTS
•
2 tablespoons pine nuts
•
4 teaspoons extra-virgin olive oil
•
2 medium shallots, minced
•
2 cups Pinot Gris
•
2 thyme sprigs
•
1 cup fish stock
•
1 tablespoon heavy cream
•
1 stick unsalted butter, cut into 1/2-inch pieces and chilled
•
1 tablespoon minced chives
•
Salt and ground pepper
•
1 packed cup baby spinach
•
1 teaspoon lemon juice
•
2 tablespoons vegetable oil
•
16 large sea scallops
•
1/2 teaspoon Aleppo pepper flakes (optional)
Comments & Reviews
Just A Pinch Sweepstakes