Seared Scallops On Wilted Spinach Recipe | Food

Taste Festivals recipes Seared Cornish scallops on wilted spinach recipe

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Date Published:: 19/12/2007

Scallops straight from Cornwall get into bed with wilted spinach and a zingy sweet chilli jam. Try more recipes from Taste of Bath and see what chef Gerry Dowd has to say about cooking crocodiles, curry and garlic gadgets in this interview.

Serves 8

Ingredients

For the chilli jam

225ml vegetable oil
3 large white onions, diced
10 garlic cloves, chopped
4 red peppers, seeded, cored and diced
6 large red chilli peppers, sliced
10 small red chilli peppers, sliced
120g ginger root, peeled and diced
10 tomatoes, quartered
120g caster sugar
180ml Thai fish sauce

For the scallops

450g spinach, washed
1 tbsp oil
32 scallops, shelled

Method: How to make seared Cornish scallops on wilted spinach with chilli jam

1. First make the chilli jam. Place the vegetable oil in a saucepan and heat gently. Add the onions, garlic, red peppers and large and small chilli peppers and cook until softened.

2. Add the remaining ingredients and cook on low heat, stirring occasionally, until the mixture has a jam-like consistency (up to 3 hours). Remove the mixture from the heat and put into a blender. Use immediately or transfer to preserving jars, seal and refrigerate.

3. To make the scallops, cook spinach in a saucepan over high heat to remove the moisture. Season with salt and pepper to taste. Reserve.

4. Season the scallops with salt and pepper and place in a lightly oiled frying pan. Cook until lightly coloured on one side, then turn over and cook on the other side for one to two minutes. Remove from the heat.

5. To assemble the dish, warm the chilli jam. Arrange the spinach on the serving plates and then place the scallops on top and dress with the chilli jam.