Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds sea scallops
2 large portobello mushrooms -- stemmed, cleaned,
-- sauteed
2 pounds fresh spinach - flat leaf
1 tablespoon chopped shallots
1/2 cup white wine
1 cup heavy cream
1/2 grated gruyere
1 teaspoon roux
flour - to dredge
5 teaspoons clarified butter |
Preparation:
Heat 1 tsp butter in saucepan. Saute shallots 'til tender. Add wine, reduce by half. Add cream and roux. When sauce begins to thicken add cheese - incorporate. Salt and Pepper to taste, keep warm. Clean and saute spinach - Plate Slice mushrooms on a severe bias, spread over spinach Dredge scallops, shake off excess flour. Saute perhaps 1 1/2 - 2 minutes each side. Place scallops on mushrooms, drizzle Mornay randomly over plat |
