Seattle Sea Scallops
Submitted by;
Marilyn ~ Seattle, WA



(Serves  4) 
3 slices bacon 
24 large scallops 
Salt and pepper 
1 cup white wine 
2 cups fish stock or clam juice 
1/2 cup heavy cream 
1/2 teaspoon chili flakes 
4 tablespoons chopped onions 
2 garlic cloves, chopped 
1 cup spinach leaves, cut in thin strips 

Thinly slice the bacon into fine strips.  Cook bacon in large non-stick pan 
over medium heat until crisp.  Remove bacon with slotted spoon and drain on 
paper towels to absorb the grease.  Discard most of the bacon drippings, and  
turn heat up to high. 

Season scallops with salt and pepper, and add them to the pan, a few at a 
time. 

Lightly brown them on each side for about 3 minutes (do not overcook). 

Remove scallops and keep warm. 

Repeat process with remaining scallops.  Wipe pan clean, add onions and 
quickly cook them for one minute without letting them get brown.  Add wine 
and fish sauce and cook until reduced by half.  Add heavy cream, garlic 
and chili flakes. 

Reduce by half again or to desired consistency.  Add spinach to sauce and 
cook just until wilted.  Ladle sauce onto a dinner plate and place the warm 
scallops on top. 

Serving suggestion: with country style mashed potatoes, couscous or angel 
hair pasta. 




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