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Recipe posted by Elvira André
A delicious and simple dish. "
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Preparation time: 15 mn
Cooking time: 5 mn
Rest time: 0 mn
Total time: 20 mn
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For 4 servings:
12 large scallops
2 (10 oz)packages frozen chopped spinach, thawed and drained
1 finely chopped shallot
2 oranges
1 cup light cream
1 teaspoon Grand Marnier liqueur
1 tablespoon of chopped fresh chives
salt and pepper
butter
1 pack of instant potato mix
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1
Squeeze one of the oranges and chop the other into thin slices.
Prepare the mashed potato and keep warm in a low oven.
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2
Boil the spinach leaves in salted water for three minutes. Drain the spinach in a colander, rinse with cold water and drain again. Melt a knob of butter in a saucepan and add the garlic. Allow it to brown for about a minute before adding the spinach. Fry for a further 3 minutes. Remove from heat and keep warm.
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3
Wash and dry the scallops. Shallow fry them in 1 oz of butter for about three minutes on a high heat. Season with salt and pepper and keep warm.
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4
Sweat the shallots in a saucepan. Add the orange juice, the Grand Marnier and the cream. Bring to the boil and reduce the liquid by half. Add a knob of butter and stir with a whisk.
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5
Spoon a little sauce into each of the heated plates. Place some spinach in the center of the plate. Spoon a portion of mashed potato on top of the spinach. Place the scallops around the side of the plate and sprinkle with chives. Garnish with slices of orange and empty scallop shells.
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