Horseradish Scallops with Wilted Spinach and Roasted Tomatoes

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"This is a recipe I cater with - and, have always had great reviews. And, it is definitely a favorite dish of mine. I love to entertain with this; first, because it is so quick cooking; and second, because it is absolutely delicious. I have also posted the recipe for the "Savory Horseradish Butter - #recipe11220," separate; because, it is so good on it's own. And yes - there are 4 components to this dish; but honestly; they are so easy - not much work - and, very quick to prepare. On the side for just me or family; I may serve white rice or even angel hair pasta. For company, I may make creamy parsnips, which are absolutely delicious, with the roasted tomatoes and horseradish butter. The butter and tomatoes come together to create the sauce for the spinach and scallops."

Original recipe yields 4 servings
  • Garnish


  • Serving Size: 1 (375 g)
  • Calories 532.3
  • Total Fat - 43.8 g
  • Saturated Fat - 23.3 g
  • Cholesterol - 132.3 mg
  • Sodium - 1587.4 mg
  • Total Carbohydrate - 15.2 g
  • Dietary Fiber - 3.5 g
  • Sugars - 3.5 g
  • Protein - 23.4 g
  • Calcium - 96.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 52.2 mg
  • Thiamin - 0.1 mg

Step 1

Horseradish Butter ... Mix all the ingredients together in a small bowl; then, cover and refrigerate until ready to use.

Step 2

Roasted Tomatoes ... I love these served with the scallops. These along with the butter create a sauce for the scallops. They are simple, quick, and inexpensive. Add the tomatoes to a foil or parchment paper lined baking/sheet pan; drizzle with olive oil, salt, red pepper flakes, and pepper. Then, toss (using your hands, or a spoon) to combine. Bake in a 400 degree oven, middle shelf, for 10-15 minutes - just until they start to pop (or break apart). You want them soft, but NOT 'mushy.' Start these before the scallops, as they take a bit longer; and, they are perfect served warm or room temperature.

Step 3

Scallops ... A couple of tips - I use sea scallops for this. Bay scallops are the small ones, which will not work well for this recipe. Next, I love 'DRY' scallops, which are fresh and NOT frozen; they are expensive, but worth it for company. However, frozen scallops are just fine. Just a couple of tips when using them.

Step 4

Thaw in a colander, covered tightly with plastic wrap, over a bowl; and in the refrigerator - not on the counter. This keeps them from sitting in water as they thaw; also, seafood should thaw in the fridge, NOT the counter. Once thawed, I rinse them off, and set on a plate lined with a paper towel to absorb any excess liquid - and, let them set a few minutes, as they come to room temperature (or take the chill off).

Step 5

One of the MAIN complaints people have about scallops is - they do not brown. It is because, they are wet; and, the temp is too low. So, dry your scallops well. Then, season the scallops on both sides with salt and pepper; and, don't be afraid to cook on high heat.

Step 6

Saute ... Bring a large saute pan; I prefer a heavy cast iron or stainless pan vs non-stick if possible - to high heat. Then, add a mix of olive oil and butter. You want to sear the scallops on medium high to high heat. Saute on the first side until you get a nice crust - it only takes a couple of minutes. And, if you can't flip the scallop, they are NOT ready to be flipped; you want to get that nice crust. Once you get a good crust, flip the scallop and cook another minute or so; and, they are done. Once they are JUST cooked through; remove from the heat, transfer to a serving platter, and add a couple of spoons of the horseradish butter over the top. Cover to keep warm as you wilt the spinach.

Step 7

Spinach ... Simply place a metal or glass bowl over a pot of lightly boiling water. Add olive oil, and let it heat up for just a minute. Then, add the spinach, and season with salt and pepper. Just a couple of minutes, tossing, until lightly wilted - just shy of crisp and tender. Squeeze the lemon over the top; and, it's done.

Step 8

Plate and Serve ... Add the spinach to your plate, top with the scallops; and, pour the butter from the plate over the scallops. Then, top with the roasted tomatoes. Garnish with parsley, a couple of lemon slices; and ENJOY! As I said, I love a side of rice, or creamy parsnips. It takes a bit of planning; but, it isn't anything difficult. Everything is very quick cooking; and easy. And, all the ingredients are basic every day grocery store ingredients. ENJOY!!

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

The Savory Horseradish Butter with the Scallops resting on Spinach topped with roasted tomatoes is not only a treat to the palate but also a feast for your eyes. Do not be alarmed when to see the preparations instructions. They have great tips to get the best results turning out a gourmet dinner. We loved this dinner and I found it so simple to prepare. This is now my favorite Scallop recipe

(27 Sep 2014)