Careme

Ingredients

• Patagonian Sea Scallops 80/120, 12 OZ 1 pack $8.99
• Organic Leeks 2 small or 1 large $2.99
• Organic Baby Spinach, 5 OZ 1 pack $4.49
• Baby Bella Mushrooms 8 oz $2.79
• Organic Tarragon a small handful $2.99
• Lemon 1 $0.99
• Pantry: butter 3 tbsp pantry
• Pantry: olive oil 2 tbsp pantry
• Pantry: dry white wine 1/3 cup pantry
• Pantry: salt and black pepper to taste pantry

Instructions

1. Trim and wash 2 small Organic Leeks ($2.99) very well, then slice thinly. Slice 8 oz Baby Bella Mushrooms ($2.79). Chop a little Organic Tarragon ($2.99) and halve 1 Lemon ($0.99). Pat dry 1 pack Patagonian Sea Scallops ($8.99) thoroughly and season with salt and pepper.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium heat. Add the leeks and cook 3 minutes until softened.
3. Add the mushrooms and cook 5 to 6 minutes until browned. Add the 5 oz Organic Baby Spinach ($4.49) and cook just until wilted. Season lightly and keep warm.
4. In a second skillet, heat 1 tbsp olive oil over medium-high heat until very hot. Sear the scallops 1 1/2 to 2 minutes per side until golden and just cooked through.
5. Transfer the scallops to a warm plate. Lower the heat slightly and add 1/3 cup dry white wine to the scallop skillet. Scrape up the browned bits and reduce by half.
6. Whisk in 2 tbsp butter, a squeeze of lemon juice, and the chopped tarragon to form a quick sauce.
7. Spoon the warm leek-mushroom-spinach mixture onto plates, top with the scallops, and drizzle with the tarragon butter.
8. Serve with lemon wedges.
9. Wine_styles note: Chablis is especially strong here, though dry Champagne would be beautiful for a celebratory dinner.