Culinary Confessional

Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________

This is a blog of my journey to change my life.
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Baked Scallop Zonkers

Ingredients

1 dozen medium scallops
1 dozen scallop 1/2 shells
4 chopped scallions
2 large bags fresh spinach
1/2 cup whipping or heavy cream
1/4 cup white wine
4 ounces panchetta, small dice
1/4 cup pinenuts
1/4 cup shredded Gruyere
1/4 cup parmesan cheese
1 tbsp extra virgin olive oil

Preheat oven to 450°F. 

Arrange shells in shallow baking dish and add 1/4 cup of water, set to the side. In a separate pan sauté the spinach till cooked and losing it’s juices (add spinach a little at a time as it won’t all fit at once). Put the spinach in a strainer and force out as much juice as possible, then set aside. 

   
In a medium saucepan add oil and brown the pancetta and pinenuts, sauté for 5 minutes. Add scallions and spinach and cook 1 more minute. Deglaze with white wine and simmer until wine is absorbed. Add cream and simmer until cream is reduced and absorbed (approximately 5 minutes). 

   
Remove from heat and fold in cheese, place in refrigerator and chill. When ready, add a scallop to 6 of the shells and top with a Tablespoon of spinach mixture, do the other 6 of the shells the opposite of the first 6, add spinach and top with scallop. 

   

Place dish in a pre-heated 450-degree oven and bake 12 minutes. Cooking time may vary. If you like your scallops well done add 2-3 more minutes. Remove from oven and present on platter served over a bed of red cabbage and garnish with fresh rainier cherries. This is a simple recipe and therefore is a fun way to get the kids involved.