Spinach salad and scallops
Instructions
Open the scallops, clean and wash them.
Put them in a pan with a little oil.
Pour the white wine, let it soften and shrink the cooking liquid.
Add salt and pepper.
Wash the tomatoes and cut them in half.
Peel and wash repeatedly under running water spinach by removing the stems and the leaves harder.
Drain them and put them in a salad bowl with the tomatoes.
Add the lemon wedges peeled bleed and sliced.
In a bowl, prepare a vinaigrette emulsifying a tuft of parsley with minced shallots, vinegar, oil, salt and pepper.
Dress the salad and stir.
Add the scallops and serve.
Accompanying wines: Collio Bianco DOC, Orvieto classic DOC, Regaleali Bianco IGT Sicilia.
Ingredients and dosing for 4 persons
- 300 g of spinach novelli
- 8 scallops
- 8 cherry tomatoes
- 1 shallot
- 1 lemon
- 1/2 cup of white wine
- 1 sprig of parsley
- Olive oil
- Wine vinegar
- Salt
- Peppercorns