Roasted Scallops with Spinach
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
Succulent pan-seared scallops nestled on a bed of garlicky wilted spinach, finished with a delicate lemon butter sauce and crispy breadcrumb topping.
Ella x
Ingredients
- 16large sea scallops(patted dry)
- 1893 mlfresh spinach(loosely packed)
- 4 tablespoonsbutter
- 4garlic cloves(minced)
- 1lemon(zested and juiced)
- 118 mlpanko breadcrumbs
- 3 tablespoonsextra virgin olive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 59 mlwhite wine
- 1shallot(finely minced)
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the scallops thoroughly dry with paper towels and season both sides generously with sea salt and black pepper.
Tip: Dry scallops are essential for achieving a golden crust when searing.
- 2
Heat 2 tablespoons of olive oil in a large oven-safe skillet over high heat until shimmering. Working in batches to avoid overcrowding, sear the scallops for 2-3 minutes per side until they develop a golden crust. Transfer to a plate.
Tip: Don't move the scallops while searing—let them develop color undisturbed for the best crust.
- 3
In the same skillet, add 1 tablespoon of butter and the minced shallot. Sauté for 1 minute until fragrant, then pour in the white wine to deglaze the pan, scraping up any flavorful browned bits.
Tip: The deglazing liquid adds incredible depth to your sauce.
- 4
Add the minced garlic and sauté for 30 seconds until aromatic. Gradually add the fresh spinach in batches, stirring and allowing each batch to wilt before adding the next.
Tip: Adding spinach gradually prevents it from steaming and turning mushy.
- 5
Once all spinach is wilted and any excess moisture has evaporated, stir in the lemon zest and juice. Season to taste with salt and pepper, then spread the spinach mixture evenly across the skillet.
Tip: This helps create an even bed for your scallops to rest on.
- 6
Arrange the seared scallops on top of the spinach. In a small bowl, combine panko breadcrumbs with 2 tablespoons of melted butter, the remaining thyme, lemon zest, and a pinch of salt and pepper. Sprinkle this mixture over the scallops.
Tip: The butter helps the breadcrumbs brown beautifully in the oven.
- 7
Transfer the skillet to the preheated oven and roast for 8-10 minutes until the breadcrumb topping is golden brown and the scallops are just cooked through.
Tip: Scallops cook quickly—watch carefully to avoid overcooking, which makes them rubbery.
- 8
Remove from the oven and let rest for 2 minutes. Finish with a final drizzle of fresh lemon juice and serve immediately while everything is still warm.
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