• 16 Day Boat Scallops
  • Blackened Seasoning  (make your own and keep:  mixture of paprika, thyme, garlic powder, onion powder, sugar, cayenne, salt and pepper)
  • 1 cup baby spinach
  • 1 clove garlic, cut in half
  • 1 tbsp. butter
  • 1 tbsp. olive oil, add more if needed
  • 1 cup diced strawberries, set aside in bowl
  • Balsamic glaze (Reduction of minced shallots, rose wine, fish stock, balsamic vinegar, butter, salt and white pepper)


Sprinkle scallops on both sides with Blackened Seasoning.  In large skillet, on medium heat add butter and olive oil, add garlic clove and let brown until golden; do not let burn.  Remove.  Add spinach and sauté until just wilted.  Season with salt and pepper; set aside.  Heat second, large skillet over medium-high heat;  add olive oil, sear scallops two minutes on each side until just cooked through.  Top each scallop with 1 Tbsp. spinach and diced strawberries.  Drizzle each scallop with balsamic glaze and garnish with a few fresh spinach leaves and a strawberry half.  Serve immediately as a first course with Lazy Creek Vineyards Rose.