This lovely seared scallops dish has classical French cuisine written all over it.  Why you ask?  Because it’s all about quality ingredients, technique, and a creamy sauce.  The sauce, very similar to a beurre blanc sauce, starts with minced shallot and then a reduction of clam juice and dry vermouth for a florally, lightly salty flavor.  Next comes the fresh orange juice and zest, followed by the heavy cream.  Once a certain thickness is achieved, the fragrant saffron threads are whisked in along with the butter for enrichment.  (This decadent sauce would be grand over poached eggs or even a nice plate of steamed asparagus as well.)

Once the sauce is achieved, you move onto the simple sauté of baby spinach, followed by the delicate searing of plump, sweet scallops.  For a touch of crunch, the plate is finished off with chopped almonds and for a touch of green, I also added a snip of fresh chives.

 

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/scallops-with-spinach-and-orange-saffron-sauce)

Tagged: clam juice, cream, dry vermouth, Food & Wine, France, French, orange-saffron sauce, saffron threads, sauteed spinach, scallops, scallops with orange-saffron sauce, seafood, seared scallops, shallot, shellfish, spinach