Roasted Scallops with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it feels fancy but comes together in under an hour. Scallops are naturally lean and packed with protein, making them a guilt free indulgence that tastes restaurant quality. The artichoke hearts pair beautifully with garlic and fresh lemon, creating something elegant without breaking the bank or requiring obscure ingredients. Everything roasts together on one pan, which means minimal cleanup and maximum flavor. Whether you're cooking for yourself or impressing guests, this dish delivers impressive results with straightforward techniques.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 340 gfresh artichoke hearts(halved lengthwise)
- 4 tablespoonsunsalted butter(divided)
- 5garlic cloves(minced)
- 237 mlpanko breadcrumbs
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
- 237 mlwhite wine
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the halved artichoke hearts with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet and roast for 12-15 minutes until golden and tender.
Tip: Artichokes release moisture, so don't crowd the pan for better browning.
- 2
While artichokes roast, prepare the breadcrumb topping by melting 1 tablespoon butter in a skillet over medium heat. Add minced garlic and toast for 30 seconds until fragrant, then stir in panko breadcrumbs and cook for 2-3 minutes until golden, stirring frequently. Set aside.
- 3
Pat the scallops completely dry with paper towels and season both sides generously with salt and pepper about 5 minutes before cooking.
- 4
Heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Carefully place 8 scallops in the pan without crowding, searing for 2-3 minutes per side until opaque and caramelized. Transfer to a plate and repeat with remaining scallops.
Tip: Don't move scallops around—let them develop a golden crust for better flavor.
- 5
Reduce heat to medium and add white wine to the skillet, scraping up any browned bits from the bottom. Let it simmer for 1 minute until slightly reduced.
- 6
Add the remaining 2 tablespoons butter and lemon juice to the pan, stirring until the butter melts into a silky sauce.
- 7
Arrange the roasted artichoke hearts on a serving platter and top with the seared scallops. Drizzle the lemon-butter sauce over the top and sprinkle generously with the garlic-parsley breadcrumb mixture.
- 8
Garnish with fresh parsley and lemon wedges if desired. Serve immediately while hot.
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