Back to Recipe

Parmesan Buttered Scallops and Wilted Balsamic Spinach

Here's how you make Parmesan Buttered Scallops and Wilted Balsamic Spinach
Pause Continue Reading
  • Servings: 4
  • Prep: 10m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound sea scallops
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon oil (olive oil)
  • BUTTER SAUCE
  • 3 tablespoons unsalted butter, room temp
  • 3 tablespoons grated parmesan cheese (fine grated, fresh, no green can)
  • 1 garlic clove, minced fine
  • 1 teaspoon minced shallot (onion can be substituted)
  • 1 tablespoon finely chopped fresh parsley
  • SPINACH
  • 1 bag (7-9 ounce) fresh baby spinach
  • 2 teaspoons oil (olive oil)
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.