' Greek Scallops with Daou Chardonnay - Vino Mas

Greek Scallops with Daou Chardonnay

This sauce is a riff on a Greek oil and lemon sauce, called ladolemono (lah-tho-LEH-mo-no).  It’s a classic topping for all kinds of seafood.

For the Sauce Puree:
  • 6 Tbsp. Olive Oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup Fetta cheese crumbled
  • 1 Tbsp. Honey
  • Salt and pepper to taste

For the Scallops, Sweat:
  • 1 chopped fennel bulb (about 1 3/4 cups)
  • 1/2 cup minced green oinons, whites and light greens
  • 2 Tbsp minced garlic
  • olive oil

  • 4 Tbsp. water divided
  • 2 bags fresh baby spinach (10 oz each)

  • 12 Sea Scallops (1 1/2 lb.) patted dry
  • Olive oil

For the sauce, puree:  Oil, lemon juice, feta, and honey in a mini food processor (I used a blender); season with salt and pepper.

For the Scallops, sweat:  chopped fennel, green onions, and garlic in 2 Tbsp olive oil in a saute pan over medium - low heat, covered until fennel softens, about 15 min; transfer to a bowl.

Add:  2 Tbsp. water to same pan over medium-high heat, then add half the spinach; season with salt and pepper. toss with tongs until it wilts then transfer to the bowl with the fennel mixture. Repeat procedure with remaining spinach in the same pan.; stir spinach-fennel mixture and cover to keep warm. Wipe out pan and return to stove over medium-high heat. 

Brush: Scallops with remaining 2 Tbsp. oil; season with salt and pepper.  Add any leftover oil to pan, add scallops and sear until they easily release, 3 minutes. Flip Scallops and sear until cooked through, 3 about  minutes more.

Divide: Spinach mixture among four plates, top with three Scallops and drizzle with sauce. 

Cuisine At Home #141 April 2020

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