Seared Scallops with Baby Spinach and Potatoes

Seared Scallops with Baby Spinach and Potatoes

12 baby red or white potatoes

1 1/2 lbs large sea scallops (about 16)

Salt and pepper

1 tbsp butter

2 cloves garlic minced

1/2 cup dry white wine

1 cup whipping cream

3 cups fresh baby spinach

Pierce potatoes all over with a fork. In a saucepan, cover potatoes with cold water, bring to a boil over high heat. Add 1/2 tsp salt, reduce heat and simmer for approximately 20 minutes or until fork tender.  Drain and cut potatoes in thin slices and keep warm. 

Rinse scallops and pat dry. Season with salt and pepper. Heat a large skillet over medium-high heat. Add butter and swirl to coat pan. Add scallops and brown for about 2 minutes per side turning once. Transfer to a plate and keep warm. 

Reduce heat to medium-low, add garlic and sautée for 1 minute. Add wine and simmer, stirring until reduced by half. Add cream and return to a boil, stirring. Boil gently, stirring often for about 3 minutes until slightly thickened. Season with salt and pepper to taste. Return scallops to pan, turn to coat in sauce. Simmer for 1 minute or until slightly firm at edges. 

Fan potatoes in centre of each serving plate, top with spinach. Arrange scallops aroun spinach and drizzle with sauce.