Sea Scallops with Frizzled Spinach, Carrots, and Citrus Beurre Blanc

Method

Directions

1. 1
   To prepare the scallops, spinach, and carrots: Heat 2 tablespoons of oil in a deep skillet over high heat and sear the scallops in batches for 2 to 3 minutes, or until golden brown; turn and cook for 2 minutes. Add more oil as needed. Remove the scallops from the pan and keep warm.
2. 2
   Discard the oil from the pan and add the bacon and spinach; cook quickly over high heat to frizzle, or make crispy. Remove from the pan and keep warm.
3. 3
   Heat the remaining oil over high heat to 300 degrees. Cook the carrots until crispy. Remove the carrots from the oil and drain on a platter lined with paper towels. Sprinkle with kosher salt and set aside.
4. 4
   To prepare the citrus beurre blanc: Cut the butter into 1-inch cubes and chill. In a medium saucepan, combine the lime juice, wine, shallots, bay leaf, and garlic; cook over medium heat until reduced by 90 percent.
5. 5
   Remove from the heat and slowly add the butter, one cube at a time, stirring constantly and gently.
6. 6
   Presentation: Evenly distribute the frizzled spinach and bacon mixture onto the center of warm dinner plates; arrange four scallops on top. Drizzle the sauce around the scallops and top with crispy carrots.