Capesante Scottate
7.5 oz Scallops
1 oz Porcini Mushrooms
3 oz Sautéed Spinach
2 oz Balsamic Vinegar (used in reduction as sauce)
Garlic Oil
Salt
Pepper
Sear the scallops in a sauté pan 2 min per side giving a nice golden color, sauté porcini and spinach with garlic oil salt pepper, place the vegetables in center of plate, scallops around the perimeter, then drizzle sauce over all.
