Pan-fried Scallop in Spinach Milk Sauce

Fine quality scallops goes well with any type of food.

The milk and spinach sauce is simple to prepare and packs a punch pairing with the pan-fried scallops.

This recipe is designed and created specially for the exhibition at Japan Booth during FHA 2018.

Serves 4



Scallop – 8

Salt & black pepper – a pinch

Unsalted butter – 15g



Salad spinach – 100g

Garlic – 1 clove

Milk – 100 ml

Unsalted butter – 10g

Salt & black pepper – a pinch





  1. Fry the scallop in the butter in a pan until blight brown and sprinkle with salt & pepper
  2. Finely chop the garlic, roughly chop the spinach into 1cm pieces and fry in the butter in a pan for 2 to 3 mins
  3. Add the milk and salt & black pepper, then place in a blender and mix until smooth
  4. Pour the sauce over them onto a dish and place the scallop into it.

*Recipe created specially for Japan Booth at FHA 2018