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Recipe: Island Seared Sea Scallops

Island Seared Sea Scallops











* Find sea scallops at Robért's for $9.99 lb 3/23/16 thru 3/29/16.

Watch Chef Jack prepare this dish!



  • 1 1/2 tablespoons extra virgin olive oil, divided
  • 1 large shallot, minced
  • 1/3 cup Meyers Rum
  • 1 cup heavy cream
  • 16 large sea scallops, patted dry
  • 1/2 tablespoons ghee
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup coconut milk
  • 1 large garlic clove, minced
  • 1 9-ounce bag spinach leaves


  • Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat.
  • Add shallot; stir 30 seconds.
  • Add rum. (Rum may ignite.) Boil 30 seconds.
  • Add cream; boil 2 minutes.
  • Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 300°F.
  • Sprinkle scallops with salt and pepper.
  • Heat vegetable oil in another large nonstick skillet over high heat.
  • Add 8 scallops. Cook until brown, about 2 minutes per side.
  • Transfer to rimmed baking sheet; place in over to keep warm. Repeat with remaining scallops.
  • Add coconut milk and thyme to hot skillet. Boil 1 minute, scraping up brown bits.
  • Add sauce base; bring to boil. Remove from heat.
  • Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat.
  • Add garlic and stir 30 seconds.
  • Add spinach; toss until barely wilted and still bright green, about 2 minutes.
  • Sprinkle with salt and pepper.
  • Using tongs, mound spinach in center of 8 plates, dividing equally.
  • Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet.
  • Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.