Parmesan Buttered Scallops and Wilted Balsamic Spinach

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"This is such a quick cooking easy 15 minute dinner. Now, I do understand that seafood isn't always available for everyone, but even frozen scallops will work for this dish. Obviously, fresh is always better, but as long as they are thawed and dried off well - they will work just fine. The spinach goes wonderful with this, and don't panic, you aren't cooking it - just wilting it with some warm dressing. Crusty bread or fruit is a perfect side dish."

Original recipe yields 4 servings
OK
  • BUTTER SAUCE
  • SPINACH

Nutritional

  • Serving Size: 1 (202.7 g)
  • Calories 356.7
  • Total Fat - 22 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 72 mg
  • Sodium - 6550.6 mg
  • Total Carbohydrate - 14.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 0.8 g
  • Protein - 24.6 g
  • Calcium - 152.6 mg
  • Iron - 2.5 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.1 mg

Step 1

Butter ... Add the softened butter, parmesan, garlic and shallot to a small bowl and mix well. Now if you want you can transfer it to a piece of saran wrap and roll up like a small log to refrigerate and then slice later. Or, you can just refrigerate as is. Make sure to refrigerate at least 2 hours to firm up.

Step 2

Scallops ... Make sure to take your scallops out of the refrigerator to come to room temp. Dry them off well and then season with salt and pepper on both sides. For Searing, I like to use a cast iron pan, but any good heavy pan will work. Don't use a non stick pan if possible, they just don't brown as well. Get the pan nice and hot medium high to high heat and then add in the olive oil. Sear on the first side until golden brown. About 2-3 minutes depending on the size. Don't move them around as they cook and make sure they get a good sear before you flip them. If they are sticking, they are not ready to be flipped. Once flipped the second side will not take that long, just a minute or so. They should be opaque and firm to the touch. Once they are done, remove from the heat and transfer to a serving dish, add small spoons or slices of the butter on top of the scallops and let it melt and drizzle all over them. Cover with foil to stay warm. Let them rest a few minutes as you make the spinach.

Step 3

Spinach ... In a medium size metal bowl, add the olive oil, balsamic vinegar and mustard and whisk. Set the bowl over a stove burner on medium heat. Let it warm up, just a minute is all it takes. Then add the spinach (make sure to use a pot holder to hold the bowl) and toss well making sure to cover all the spinach in the dressing. Once the spinach has lightly wilted and mixed, season with salt and pepper and transfer to a serving dish.

Step 4

Serve ... Enjoy this simple side of spinach and the wonderful buttered scallops. Garnish the scallops with the fresh parsley. Serve some crusty bread and some fruit. It is easy, quick and delicious. ENJOY!

Tips & Variations


No special items needed.

Related

Joni

What a wonderful scallop dish this is! We loved everything about it, and after a long day at work I was delighted to have it be so quick to the table. I would easily serve this to company, but I won't wait that long to make it again!

review by:
(24 Oct 2013)

CookingGuru

I loved the ease of preparation of this almost as much as the flavor! We give it 5 stars but want to let you know it deserves more! We loved the combination of the spinach with the scallops. Definitely a do again meal for us!

review by:
(8 Mar 2013)