Seared Scallops and Sambuca Spinach Sauté

Seared Scallops and Sambuca Spinach Sauté

SCALLOPS

4 tablespoons olive oil
16 American Pride Seafoods* sea scallops, thawed
Salt and pepper
Large pinch of sugar
2 tablespoons lemonjuice

SPINACH

3 tablespoons butter
1/2 onion, chopped
3 garlic cloves, minced
1/3 cup sambuca liqueur
1/3 cup heavy cream
1/3 cup coconut cream
1 pound spinach, washed and stemmed
1/3 cup grated Parmesan cheese

1 pound linguine, cooked and drained, for serving

To prepare the scallops, preheat a sauté pan over medium heat and add oil. Season scallops with salt and pepper to taste, sugar and lemon juice. When the pan and oil are hot, add the scallops and sear
until cooked to taste, about 4-5 minutes on each side. Set aside.

To prepare the spinach, preheat a sauté pan over medium heat. Melt butter, then add onion and garlic. Cook until translucent.

Add sambuca, heavy cream and coconut cream.
Cook until reduced by half.

Add spinach and sauté until wilted. Sprinkle the spinach with Parmesan.

Serve the scallops and spinach over the linguine.
Makes 4 servings.


* Brands may vary by region; substitute a similar product.