Maple Glazed Scallop Appetizer served over Spinach Florentine

Maple Glazed Scallop Appetizer served over Spinach Florentine
2# Dry Scallops
2 Tbl Olive Oil
1/2 cup Maple Syrup
1/4 cup Cooking Sherry
2 Tbl Creepin Quag™ Hot Sauce 2011 Scovie Award Winner

Spinach Florentine Mix
1# Fresh Baby Spinach
1 Clove Fresh Garlic Minced Very Fine
1 Whole Shallot Minced Very Fine
2 Tbl Olive Oil
1/2 cup Shredded Parmesan Cheese
1/2 tsp Kosher Salt
1/4 cup White Wine
1/2 cup Heavy Cream

Procedure
Let’s begin with the Florentine
Place 2 TBL olive oil in sauté pan on medium high heat
Add Minced Shallot and Garlic
Sauté until garlic and shallot are translucent (DO NOT Brown)
Deglaze with White Wine
Add Spinach and sauté until Spinach has softened
Add heavy cream and reduce until cream begins to thicken
Stir in Parmesan Cheese and salt
Keep warm until scallops are ready

Procedure for the Scallops
Heat Olive Oil in sauté pan until it just begins to smoke
Add Scallops and cook for 3-4 minutes turning frequently
Add Sherry to Hot Pan
Reduce the liquid until almost gone
Add Creepin Quag™ Hot Sauce and Syrup and toss with Scallops
Serve the Scallops on the plated warm Spinach Florentine Mixture
Drizzle with Lime Sour Cream

Lime Sour Cream
3 Limes
2 Cups sour cream

Procedure
With a vegetable zester, zest 3 limes
Place lime zest strips into a food processor and completely mince
Juice the limes and add to processor
Add 2 cups sour cream and pulse until smooth
Place lime sour cream into a squirt bottle and drizzle over Maple Scallops

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