Scallops Napoleon

posted by Sue Freeman 06-13-98 2:43 PM 

Scallops Napoleon

For the spinach: 
2 tablespoons butter 
1 pound fresh spinach, washed, stems removed and dried 

For the scallops: 
all-purpose flour 
1 pound sea scallops 
additional 1 tablespoon of butter if necessary 

For the sauce: 
6 tbls frozen orange jucie concentrate 
the juice of one orange (about 1/2 cup) 
1 shallot, finely diced (about 2 tablespoons) 
6 tablespoons soft butter 


Preparation 

Make the spinach: In a skillet over medium-high heat melt two tablespoons of butter. Add the spinach leaves
and 
cook, stirring frequently, until the spinach is wilted. Remove the skillet from the heat. Remove the spinach
with 
tongs to a warm plate, allowing the butter to flow back into the skillet. Place in a preheated oven at 190 F to
keep 
warm. 

Make the scallops: Lightly coat the scallops with flour. Return the skillet to the heat. Add additional butter to
the 
skillet, if necessary, to equal 2 tablespoons. Saute scallops until they are golden brown on both sides (about
3 
minutes per side). Remove from the skillet and place on a plate in a 190 F preheated oven. 

Make the sauce: Into a sauce pan pour the orange concentrate, the orange juice and the diced shallot. Bring
to a boil 
over medium heat and allow to simmer until the sauce is reduced to a syrup consistency (about 1/4 cup).
Reduce 
heat to moderately low and whisk in the butter, one tablespoon at a time, lifting skillet from the heat
occasionally 
to cool the mixture. Add each new piece of butter before the previous one has melted completely. The sauce
should 
not be hot enough to liquefy completely; thin enough to coat the back of a spoon. 

Assembly: Divide the spinach evenly in the center of 4 preheated plates. Place the scallops around the
spinach and 
spoon the sauce evenly over the scallops. Serve immediately. Serves 4. 

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