Made In Gainesville: Scallops a la Catalana
This week's Made In Gainesville recipe is from Chef Valero from Sabore. He was gracious enough to share the secrets to his Scallops a la Catalana. Delicious fresh scallops atop pine nuts, raisins, garlic, and spinach. It's a relatively simple dish to try at home. Here we go, in Chef Valero's own words.
Scallops a la Catalana
Ingredients (serves 4):
- 12 huge and sexy fresh American diver scallops
- 1 lbs. of fresh lovely Swallowtail spinach
- 3 oz. Spanish pine nuts from Castilla
- 2 oz. beautiful Swallowtail garlic cloves
- 4 oz. gorgeous California Golden raisins
- Fratelli Aprile Il Olio Novello 274th extra virgin olive oil
- Some local micro arugula
First, take the garlic cloves and chop into very small cubes.
In a large skillet, heat the extra virgin olive oil over a high flame. When the oil is hot, add the chopped garlic and sauté until slightly browned for about a minute.
Add the pine nuts to the skillet and cook another 20 seconds until lightly browned. Keep the pan moving so the ingredients don’t burn.
Add the raisins and sauté another 20 seconds. Add the spinach and sauté briefly until the spinach starts to wilt.
To cook the scallops, heat a sauté pan over medium-high heat. Add 1 tablespoon of the extra virgin olive oil and when hot, add the scallops and sear on both sides until the scallops are just cooked and get a sexy golden brown color for about 60 seconds on each side.
Season to taste with salt and set aside.
Finally for plating, place the spinach, pine nuts, and raisins on a plate. On top of that, put the sexy golden brown scallops, drizzle some of the extra virgin olive oil, add some of the micro arugula y listo! ¡Buen provecho!
Chef Valero Alises was born in Havana, Cuba but raised in Spain, Chef began working at some of Spain’s famed Michelin star restaurants at the age of 16. By the time he was 21, he had worked at one of Spain’s most prestigious eateries, Restaurante Santceloni, and would later be named chef at El Senor Martin and Ramses Life & Food in Madrid. He is now the Executive Chef at Sabore, and can be seen in an upcoming episode of Cutthroat Kitchen on Food Network.