Seared Scallops On A Bed Of Spinach With Warm Ginger-orange Confit

Description:
The slightly spicy ginger and orange confit is a great accompaniment to the sweet scallops and spinach. Try to get diver scallops if possible.

Ingredients:
16 sea scallops dry packed or frozen
1 small bag fresh spinach
1- 1 inch piece of fresh ginger, cut into 1/2 inch julienne slices or grated coarsely
1/2 c. water
1/2 c. fresh orange juice
1 TBSP honey
1/4 c. rice wine vinegar
1/4 c. peanut oil
Salt and Pepper
Garnish: Fresh Orange Sections and hot chili oil

Directions:
For confit: Put ginger, water, and honey in a small sauce pan. Bring to a boil and reduce heat to low. Simmer for 2 hours or until ginger is softened. Add orange juice, vinegar, and oil and stir briskly to incorporate. Season to taste with salt and pepper. Cover and keep warm.

For scallops: Thaw in refrigerator, if frozen. Pat dry. Sprinkle with sea salt and pepper and sear on a very hot grill pan for about 2 minutes on each side or until just cooked through. Keep warm in a low oven.

Roll spinach leaves into cigar shapes and cut into slices to julienne. Toss julienned spinach with small amount of warm ginger confit until slightly wilted. Divide spinach amongst 4 plates. Top with warm scallops and drizzle with remaining confit. Garnish with fresh orange sections and mint.



Recipe Summary:
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Comments:



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Recipe Provided By:
Vandiver Inn
Havre De Grace, MD

Havre De Grace Bed and Breakfast Inns