Ingredients:

  • 1.5 lbs Jumbo Sea Scallops, dry-packed
  • 2 tbsp Avocado Oil or Ghee
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 3 cloves Garlic, minced
  • 1/2 cup Sun-dried Tomatoes, julienned and drained
  • 2 cups Fresh Baby Spinach, packed
  • 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
  • 3/4 cup Half-and-Half
  • 1/3 cup Freshly Grated Parmesan Cheese
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Pat the scallops bone-dry using paper towels. Remove the small, tough side muscle if attached. Allow them to sit at room temperature for 10 minutes to ensure an even sear.
  2. Season the scallops immediately before cooking with sea salt and cracked black pepper.
  3. Heat avocado oil in a 12-inch cast iron or stainless steel skillet over high heat until just smoking. Add scallops in a single layer, ensuring they do not touch.
  4. Sear the scallops for 2 minutes without moving them to develop a mahogany crust. Flip and sear for 1 minute on the other side. Remove scallops from the pan and set aside on a plate.
  5. Lower the heat to medium. Add minced garlic and sun-dried tomatoes to the residual oil, sautéing for 30 seconds until fragrant.
  6. Deglaze the pan with dry white wine, scraping up any browned bits (fond). Let the liquid reduce by half. Simmer for 2 minutes.
  7. Stir in the half-and-half and bring to a gentle simmer. Remove from heat and Whisk in the Parmesan cheese until the sauce thickens and becomes velvety.
  8. Add the baby spinach and stir until just wilted. Return the scallops and any accumulated juices to the pan for 30 seconds to warm through. Garnish with fresh parsley and serve immediately.