“New from the Kitchen”
Recipe of the Month – January 2009
Accompaniments: Bacon Wrapped Scallops with Wilted Spinach & SABA
A new starter that I developed this fall has become a big hit with the dinner guests. As with most of the items I prepare I try to keep the ingredients to a minimum, the preparation simple and focus on the taste.
2 large scallops per person
SABA (cooked grape must, a thickened sweet balsamic vinegar)
Salt and pepper to taste
Wrap scallops in bacon (you can also find these already assembled in some market seafood departments).
Place on a cookie sheet and put in a 450 degree oven for 8-10 minutes depending on the size of the scallops.
After initial cooking time, turn on the boiler to broil until the bacon begins to brown.
Put a small amount of wilted spinach on serving plates and top with scallops and drizzle with SABA.
To wilt spinach:
Place approximately four times the volume of leaves needed in a small skillet with a tablespoon of water. Cover and cook over medium heat until spinach is flat in the pan. Sprinkle with salt and pepper. Remove from pan with tongs, squeezing gently to remove extra water.