Recipes of the Month

Pistacchio Crusted Scallops with
Spinach and Beurre Blanc Sauce

SCALLOPS
Ingredients:

• 16 each large Sea Scallops
• ½ cup of cooking oil
• Salt and pepper
• 1 cup of flour
• 2 eggs, beaten
• ½ cup of breadcrumbs
• ½ cup chopped pistachios

Instructions: Season Scallops with salt and pepper. Mix pistachios with breadcrumbs. Dredge Scallops in flour, dip in eggs and coat in breadcrumb mixture. Heat oil and pan fry Scallops until golden brown. Serve with beurre blanc sauce.

SPINACH
Ingredients:

• 6 bunches of fresh spinach
• ½ cup of cooking oil
• 4 cloves of garlic
• Salt and pepper to taste

Instructions: Cut the stems off the spinach and wash the spinach. Add oil to a sauté pan and cook on medium heat. Once the oil is hot, add the garlic and sauté until golden brown. Add the spinach and sauté for a couple of minutes. Add salt and pepper to taste.

BEURRE BLANC SAUCE
Ingredients:

• 2 each springs of thyme
• 2 tablespoons of cooking oil
• 2 tablespoons of finely chopped shallots
• 3 tablespoons of white wine
• 2 tablespoons of heavy cream
• ¼ pound unsalted butter (cut in to small pieces, room temperature)
• Salt and pepper to taste

Instructions: In a large sauce pan, sauté shallots and thyme in cooking oil until shallots are clear. Add white wine and reduce until almost dry. Add cream and cook until a very thick consistency and reduce heat to very low. Gradually mix in butter and continue to stir until melted. Salt and pepper to taste.