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Scallops on Wilted Baby Spinach and Garlic, with Tomato & Fennel Salad

Scallops on Wilted Baby Spinach and Garlic, with Tomato & Fennel Salad

Scallops on Wilted Baby Spinach and Garlic, with Tomato & Fennel Salad

Serves 4 to 6


12 large sea scallops

2 lemons, cut into wedges for serving

Wilted Baby Spinach with Garlic


1 pound of baby spinach

2 or 3 garlic cloves, thinly sliced

2 tablespoons of extra-virgin olive oil

1 tablespoon of unsalted butter

Sea salt and freshly ground black pepper


Wash and drain the spinach, but do not dry.  Heat the olive oil and butter in a heavy pan over medium heat until the butter is melted.  Add the garlic and sauté for about 1 minute Add the spinach and cook until it is wilted and turns a dark bright green, stirring occasionally, about 2 to 3 minutes.  Remove from the heat and add sea salt and pepper to taste


Tomato and Fennel Salad


1  1/2 pounds ripe tomatoes

1 large fennel bulb

1/2 cup of apple cider

2 tablespoons of apple cider vinegar (adjust to taste)

1 teaspoon Dijon mustard

3 tablespoons of extra-virgin olive oil

Sea salt and freshly ground black pepper

Bowl of ice water



Clean the fennel bulb, remove the tops and  any rough outer edges. (Save some fennel fronds for a garnish if you wish.)  Slice the bulb in half and remove the core.  Slice the bulb crosswise with a sharp knife or a mandoline and cut the slices into 1/4 inch match sticks.  Place the fennel in the bowl of ice water for 30 minutes.

Add a pinch of salt and pepper to a bowl.  Add the apple cider vinegar to the bowl and whisk.  Then add the mustard and apple cider and whisk again.  Slowly whisk in the olive oil.  Taste the vinaigrette and adjust the ratio of oil and apple cider vinegar to your taste.  Adjust the salt and pepper, if necessary.

Core the tomatoes and cut into wedges.  Place the tomatoes in a mixing bowl.  Drain the fennel, dry and add to the same bowl.

Toss the apples and fennel with a small amount of the vinaigrette.  Slowly add more dressing until the tomatoes and fennel are coated to your taste. 

Prepare the scallops according to the master recipe for pan-seared scallops

To serve place some wilted baby spinach with garlic on a plate and top with 2 or three scallops and a light drizzle of lemon juice.  Serve with a tomato and fennel salad. Drizzle some of the vinaigrette on the plate   

You can also omit the salad and serve the scallops on top of the spinach with some, caviar, Saba, and a bit of pea puree.