Roasted Scallops with Artichoke
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Roasted Scallops with Artichoke is an elegant main course combining tender sea scallops with fresh artichoke hearts, garlic, butter and a panko breadcrumb topping. This dish comes together in under an hour, with just 20 minutes of preparation followed by 25 minutes of roasting. It suits anyone seeking a restaurant quality meal at home.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 340 gfresh artichoke hearts(halved lengthwise)
- 4 tablespoonsunsalted butter(divided)
- 5garlic cloves(minced)
- 78 mlpanko breadcrumbs
- 3 tablespoonsfresh lemon juice
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 2 tablespoonsfresh parsley(chopped)
- 59 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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