Sautéed Scallops with Spinach and Oysters.
Served with a 2001 Vieux Telegraphe "Le Crau" Chateauneuf-du-Pape Blanc, France.

Ingredients:

12 medium to large sea scallops

3 TBSP butter

12 ounces fresh spinach leaves, cleaned, with water clinging to the leaves

6 oysters with their juice, fresh or pre-shucked

3 TBSP olive oil

Salt & fresh pepper

2 ounces of white wine

Instructions:

1. Clean the scallops and pat them dry.

2. Melt the butter in a non-stick sauté pan over medium heat, then add the spinach and cook until wilted.

3. Add the oysters and their juice, and cook until just done, 3-4 minutes.

4. Puree the mixture in a blender to a smooth even texture (the recipe can be made ahead to this point; keep chilled. Heat gently before serving.)

5. Heat the olive oil in a non-stick pan until aromatic but not smoking.

6. Salt and pepper the scallops. Sauté the scallops for 3-4 minutes, until they are golden brown but still underdone in the center.

7. Take them from the pan and keep warm.

8. Turn the heat up high and deglaze the pan with the white wine, scraping up any brown bits and cooking until the liquid in the pan has been reduced by half.

9. Warm four shallow bowls. Place a layer of spinach puree in the bowls, arrange three scallops on top in each bowl and drizzle the pan sauce over them. Serve immediately.