A Broiler Pan
Measuring Cups & Spoons
A Large Mixing Bowl
Plastic Wrap
A Saute Pan with Cover
Tongs
Spice Bag
A Blender
A Small Sauce Pot with Cover
A Large Pot
Salad Spoons
A Ladle or Kitchen Spoon
3 Red Peppers, Organic
1 Tbsp Grapeseed Oil
1/2 Cup Cream Sherry
1 LB Scallops
2 Cups Chardonnay
1/2 Tsp Sea Salt
1 Tsp Black Peppercorns
1 Bay Leaf
12 Ounces Baby Spinach, Organic
2 Tbsp Cranberry Pear White Balsamic
2 Tbsp Dijon
2 Tbsp Extra Olive Oil, Frantoio Verde
2 Tbsp Veggie Broth
2 Tsp Minced Garlic
1/4 Tsp Organic Chipotle
1) Preheat the broiler. Cut the red peppers in half and core them. Place them cut side down on the broiler pan. Drizzle the peppers with grapeseed oil; rub the oil over the entirety of the pepper halves. Place the pan under the broiler for about 10 minutes or until the pepper are charred. Transfer the pan to your work surface. Using tongs, one-byone transfer the peppers to a large mixing bowl and cover the bowl with plastic wrap; set aside to cool.
2) Prepare the poaching liquid for the scallops: To a spice bag, add the peppercorns and bay leaf; place the bag into a saute pan. To the pan, add the chardonnay and sea salt. Place the pan over medium heat, cover it; allow it to come to a simmer.
3) Remove the plastic wrap from the bowl with the peppers. With the help of a knife, peel the peppers, placing them in the blender as you go. Puree the peppers until smooth. Pour the puree into a small sauce pot. To the pot, stir in the cream sherry; place it over low heat to warm.
4) Slice the scallops in half lengthwise. Using tongs, add the scallops one-by-one to the poaching liquid. Cover the pot, bring it to a simmer and turn the pot off.
5) For the spicy spinach: To the blender add the balsamic vinegar, Dijon mustard, extra virgin olive oil, vegetable broth, minced garlic and chipotle; blend until smooth. Pour the dressing into the bottom of a large pot, add the spinach on top. Place the pot on the stove over medium heat and toss until the spinach wilts. Remove the pot from the heat.
6) To plate the dish: Spoon red pepper sauce onto the entirety of the plate; add a portion of spicy spinach salad to the center and arrange the scallops, leaning on the spinach in a circular fashion.
7) Serve and enjoy!
For a change of pace, replace the scallops with fish, wild salmon, snapper or sable fish are some of my favorites.
• 423 Calories
• 32 grams of Protein
• 19 grams of Total Carbohydrates
• 7 grams of Sugar
• 6 grams of Fiber
• 20 grams of Total Fat
• 3 gram of Saturated Fat
• 0 grams of Trans Fat
• 59 mg of Cholesterol
• 843 mg of Sodium
• 874% RDA Vitamin K
• 326% RDA Vitamin A
• 258% RDA Vitamin C
• 83% RDA Folate
• 76% RDA Manganese
• 53% RDA Selenium
• 49% RDA Phosphorus
• 49% RDA Magnesium
• 45% RDA Vitamin E
• 45% RDA Iron
• 45% RDA Potassium
• 35% RDA Sodium
• 34% RDA Vitamin B6
• 30% RDA Zinc
• 29% RDA Calcium
• 29% RDA Copper
• 25% RDA Riboflavin
• 24% RDA Vitamin B12
• 21% RDA Thiamin
• 18% RDA Niacin
• Glycemic load: 6
Brief mention: “Results vary. This is not medical advice. Always consult your physician before making significant changes to your diet or exercise regimen.”
