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

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

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

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

Other recipes by Vandiver Inn:
Roasted Tomato Bisque
Roast Garlic Crusted Beef Tenderloin
Cranberry Apricot Chutney
Smoked Duck And Mushrooms On Mixed Greens With Parmesan Crisps And Carmelized Onion Vinaigrette
Gouda Stuffed Chicken Breasts With Spiced Apple Sauce
Chicken Stuffed With Proscuitto, Fresh Mozzarella, And Sundried Tomatoes With Pesto Cream Sauce
Butternut Squash And Roast Pear Bisque With Smoked Cheddar Croutons

Recipe Provided By:
Vandiver Inn
Havre De Grace, MD

Havre De Grace Bed and Breakfast Inns