Chardonnay Infused Scallops with Rapini and Tre Stelle® Feta
White wine with your seafood is now white wine in your seafood!Prep Time:
1 hour & 15 minutes Ready In:
1 + hour Serves:
Makes 4 servings
1 lb | 454g sea scallops, medium size 1 cup | 250 mL chardonnay wine 2 tbsp | 25 mL all purpose flour 1/2 tsp | 2 mL dried thyme 1/2 tsp | 2 mL salt 2 tsp | 25 mL olive oil 1 bunch rapini 1/4 cup | 50 mL water 1 clove garlic, chopped 1/2 tsp | 2 mL crushed chili flakes 2 tsp | 10 mL olive oil 3/4 cup | 175 mL Tre Stelle® Crumbled Feta
Rinse, drain and dry scallops and place in a medium bowl; add chardonnay, stir, cover and refrigerate 1 hour. Combine flour, thyme and salt in a large resealable plastic bag. Drain scallops and place in bag. Seal bag and shake to coat. Remove from bag; set aside or refrigerate until ready to use. Remove stems from rapini and rinse. In a large skillet, add water and rapini; cover and cook on medium heat for 5-7 minutes or until rapini begins to wilt. Remove lid from pan and continue to cook on medium heat until water evaporates. Add 2 tbsp olive oil, garlic and crushed chilies. Cook for another 5 minutes. Meanwhile heat 2 tsp olive oil in a large non-stick skillet. Add scallops and cook approximately 3 minutes per side. Place rapini on a serving dish, top with seared scallops and sprinkle with crumbled feta.