Sherry Sea Scallops, Wild Rice and Creamed Spinach

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sea scallps with sherry, wild spinach, creamed spinach

Sea scallops are a wonderful and elegant dinner too. This delicious recipe is courtesy of Ellen Easton is easy to make too.

Pat scallops dry with a paper towel to remove water. If too wet they will not brown.

sea scallops

Heat Olive oil in pan. Add scallops. Season tops to taste. You can add herbs of your choice to the Scallops if desired . I used Reva’s seasoning mix and some herbs de Provence. Sear one side about two minutes. Add one teaspoon of unsalted butter, add a splash of sherry or sherry cooking wine. Allow to reduce. This will happen fast. Turn scallops over. They should cook about another one to two minutes until cooked through.

Remove from pan and allow to rest a minute before plating.

scallops

For the rice: 8 oz. Plain organic wild rice. Two and one third cups of water . Boil. Add rice. Lower flame. Cover and do not uncover while simmering 20-25 minutes until water is absorbed. and rice is then fluffed with fork. Turn off heat. Cover again for ten minutes. Add one small can of cut up mandarin oranges. Add a splash , not the entire can, of juice.

Serve with creamed spinach or steamed spinach. Splash of white vinegar on top.

Recipes and photos are copyright of Ellen Easton.

Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions(RED WAGON PRESS), an afternoon tea authority, lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included the Waldorf=Astoria, the Plaza and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.

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