Sautéed Scallops with White Wine Sauce

ASSEMBLE THESE UTENSILS

2 large sauté pans

Medium-size non-aluminum saucepan with cover

Small non-aluminum saucepan

Heatproof platter Large flat plate

2 large bowls, one heatproof

Medium-size bowl 2 small bowls

Sieve

Colander

Salad spinner (optional)

Measuring cups and spoons

Chef's knife

Paring knife

2 wooden spoons Slotted spoon

Wooden spatula Whisk

Juicer (optional)

RECIPES

ASSEMBLE THESE SUPPLIES:

11/2 pounds plump sea scallops

3 eggs

1/2 cup flour

1/2 cup clarified butter

1/2 cup olive oil

6 whole dried chili peppers

Juice of 11/2 lemons

White wine sauce (see following recipe)

1 tablespoon julienned orange peel for garnish (optional)

STEPS IN PREPARATION:

In colander, rinse scallops under cold running water. Drain and pat dry with paper towels. Preheat oven to 200 degrees. Separate eggs into 2 small bowls. Reserve whites for another use. Lightly whisk yolks with 2 tablespoons cold water.Place flour on large flat plate. Dip each scallop in yolks, let excess drip off, then roll in flour, coating evenly. Gently shake off excess flour. In large sauté pan, heat 1/4 cup clarified butter and 1/4 cup olive oil over medium-high heat. When butter-oil mixture is hot, add 3 chili peppers to pan. Cook, stirring with wooden spatula, until peppers begin to brown, 3 to 4 minutes. Using slotted spoon, remove peppers from pan and discard. Add half the scallops to the pan and sauté until golden, about 3 minutes per side. With slotted spoon, transfer scallops to paper-towel-lined heatproof platter and keep warm in oven. Repeat with remaining chilies, adding more butter and oil as necessary, for second batch of scallops. Remove scallops from oven and sprinkle with lemon juice. Using slotted spoon, arrange a portion of scallops on each bed of spinach and top with sauce. Garnish with orange peel, if desired.

For White Wine Sauce

ASSEMBLE THESE SUPPLIES:

1/4 cup dry white wine

1 tablespoon dry sherry

1 tablespoon sherry vinegar

1/4 cup fresh orange juice

2 teaspoons minced shallot

1 stick unsalted butter, chilled

Salt and freshly ground pepper

STEPS IN PREPARATION:

In medium-size non-aluminum saucepan, combine wine, sherry, vinegar, orange juice, and shallots. Bring to a boil over medium-high heat and reduce, stirring with wooden spoon, until about 2 tablespoons of syrupy liquid remain, 3 to 4 minutes. Reduce heat to very low. Whisk in chilled butter, 1 tablespoon at a time. Season with salt and pepper to taste. Pour sauce through sieve to remove shallots. Cover and keep warm over very low heat until ready to serve.