Scallops on Mushrooms with Apple Spinach Sauce
Ingredients
2 small firm apples (i.e. gravenstein), chopped
Juice of half a lemon
1 handful of baby spinach, washed and dried
1 teaspoon (5 mL) Calvados liqueur or dry vermouth
4 large scallops
2 teaspoons (10 mL) olive oil
8 ounces (250 g) fresh shiitake mushrooms, sliced
2 shallots (or small onions), chopped
Pinch each of salt and white pepper
3 or 4 small sprigs of parsley, chopped
Directions
In a blender, pulse chopped apples, lemon juice, spinach and Calvados until liquefied. Set aside.
Wipe scallops clean with paper towels. Set aside.
Heat oil in non-stick frying pan. Add mushrooms and brown on both sides; remove to a plate and keep warm. Add onions to pan and sauté briefly; sprinkle with salt, pepper and parsley. Turn out on a paper towel to drain.
Brush pan with a little more oil. Add scallops and sauté for about 2 minutes on each side.
Divide mushrooms among four warmed plates. Arrange a scallop on top of each bed of mushrooms, and drizzle apple spinach sauce around each plate. Makes 4 servings.