Description
Rich and silky scallops over a spicy and earthy sauce. This makes a quick and easy appetizer, and sometimes it’s all I need for dinner.
Ingredients
- ½ cups Walnuts
- 1 whole Jalapeño, Seeded If You Like Things Less Spicy
- 1 cup Fresh Spinach Leaves
- 1 pinch Pepper
- 2 Tablespoons Olive Oil
- 2 Tablespoons Mineral Water
- 4 Tablespoons Butter
- 6 whole Large Sea Scallops, Patted Dry
- 2 Tablespoons Grated Parmesan Cheese
Preparation
In a small frying pan add the walnuts and place the pan over medium high heat. Toss and heat until you can smell the walnuts. Remove from heat and add them into a food processor. Add jalapeño, spinach, cheese, pepper and oil. Run the processor until the mixture becomes pasty. Stop and scrape down the sides of the bowl, add the water with the processor running and finish when you have a nice paste. Set aside.
In a frying pan add the butter and place on medium heat. Once the butter is melted and just barely starting to become brown add the scallops. I usually pat each scallop off with a paper towel just before adding them to the pan. They should only cook about a minute and a half on each side. If they aren’t brown you need to turn up the heat just slightly.
Spoon sauce onto a dish and place the scallops on top. It’s moderately fancy that way.
