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:
For the Scallops, Sweat:
- 6 Tbsp. Olive Oil
- 1/4 cup fresh lemon juice
- 1/4 cup Fetta cheese crumbled
- 1 Tbsp. Honey
- Salt and pepper to taste
- 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)
For the sauce, puree:
- 12 Sea Scallops (1 1/2 lb.) patted dry
- Olive oil
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.
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.
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.
Spinach mixture among four plates, top with three Scallops and drizzle with sauce.
Cuisine At Home #141 April 2020