Gifts from the sea, scallops are a delicately flavoured and much favoured shellfish. This recipe creates a scallop concoction that is beautiful as a pasta sauce, or as a dish on its own, scooped up with crusty bread and served with a fresh salad. With the incredible heat retention capacity of cast iron, cooking these scallops in your Biroix skillet pan is a cinch. Simmering in a creamy, Tuscan inspired sauce, this will be a go to recipe when scallops are available. Pair it with a bold, oaky white wine, such as a Chardonnay, with enough acidity to complement the creamy profile.
Prep Time 10 minutes
Cook time 15-20 minutes
What you need:
- 1 teaspoon of olive oil
- 15g of butter
- 400g of scallops
- 2 cloves garlic, finely chopped
- 1 cup of cream
- ½ cup of chicken stock
- 1 teaspoon of Italian herbs
- ½ cup of parmesan cheese, grated
- 1 cup of spinach, sliced
- ½ cup of sundried tomatoes, sliced
- Salt and pepper
- Juice of half a lemon
- Crusty bread and salad, or spaghetti pasta
How to make:
- Place your Biroix skillet pan over a medium–high heat, adding the oil and butter.
- Once hot, add the scallops and sear on each side for 1-2 minutes each side. (Scallops cook quickly and it is better to slightly undercook them as they will continue to cook in the sauce)
- Once golden on each side, remove and set aside.
- Add the garlic to your Biroix skillet pan and cook for 1 minute, stirring occasionally.
- Add the cream, chicken stock, Italian herbs, and parmesan cheese. Stir well until sauce thickens.
- Once thickened, add the spinach and sundried tomatoes. Simmer until spinach has wilted.
- Place the scallops back in your Biroix skillet pan. Taste the sauce and season with salt and pepper. Remove from heat. Squeeze over the juice of half a lemon.
- Serve with crusty bread and a salad, or over spaghetti pasta.