This recipe uses US-farmed bay scallops. We also have recipes for lots of other ocean-friendly species.

You will need

  • 2 tbsp. olive oil
  • 1 3/4 cups shallots, julienned
  • 2 tbsp. canola oil
  • 1 1/2 lbs. farmed raised bay scallops
  • 3/4 cup curry powder
  • salt and pepper to taste
  • 1 lb. fresh spinach
  • 1/2 cup Grand Marnier
  • candied orange zest for garnish

In a large sauté pan, heat the olive oil until it shimmers. Add the shallots and sweat over a medium heat until soft. Set aside for a moment. In a second sauté pan, heat the canola oil over medium high. Season the scallops with salt and pepper and dredge in the curry powder. When the second pan is hot, sear the scallops on one side for about 3 minutes. Turn scallops and cook 1 minute more. Add Grand Marnier and reduce for a few minutes to create a glaze. Reheat pan with shallots. Add spinach to that pan and season with salt and pepper. Plate spinach in middle of plate and spoon scallops on top. Garnish with candied orange zest.

Serves 4