Scallops Lori

Wow! This is decadent! Great for a dinner party...

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 4  shallots (chopped)
• 1⁄2 cup dry white wine
• 1⁄2 cup cider vinegar
• 1⁄4 cup heavy cream
• 1  lb butter (cold, chopped)
•  salt & fresh ground pepper (to taste)
•  non-stick  butter-flavored cooking spray (as needed)
• 1 1⁄2 lbs  large scallops (dried well)
• 1  lb mushroom (sliced thin)
• 1⁄2 lb spinach (stemmed, chopped)
• 1⁄2 lb smoked salmon (chopped)
• 12  ounces  small shaped pasta (cooked, drained)

Directions

1. Place shallots, wine and vinegar in a saucepan.
2. Bring to a boil. Reduce. Simmer until reduced by 90%.
3. Add cream. Bring to a simmer. Remove from heat.
4. Whisk in butter 1 tablespoons at a time until each is melted, returning briefly to heat as needed.
5. Season. Keep warm on the back of the stove.
6. Meanwhile, heat a skillet coated with non-stick until very hot.
7. Sear scallops 1-2 minutes each side or until golden.
8. Stir in the sauce, mushrooms, spinach and salmon. Heat until spinach is wilted.
9. Toss with pasta. Serve hot.