Hidden Valley Ranch Crusted Scallops with Spinach Rsc
Elevate your next seafood dinner with these Hidden Valley Ranch Crusted Scallops with Spinach, a show-stopping dish that’s as elegant as it is easy to prepare. Succulent sea scallops are coated in a crispy, golden crust of Hidden Valley Ranch seasoning, panko breadcrumbs, and Parmesan cheese, delivering a burst of savory flavor in every bite. Served atop a bed of garlicky sautéed baby spinach, this recipe strikes the perfect balance between richness and freshness. Ready in just 30 minutes, this quick and flavorful entrée is ideal for a weeknight treat or an impressive dinner party dish. Don’t forget the fresh lemon wedges to add a bright citrus finish—it’s the ultimate touch to this restaurant-quality meal. Keywords: Hidden Valley Ranch scallops, crusted scallops recipe, sautéed spinach with garlic, quick seafood dinners, elegant scallop recipes.
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Recipe Information
Ingredients
- 12 large Sea scallops
- 2 tablespoons Hidden Valley Ranch seasoning mix
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 2 cloves Garlic, minced
- 8 cups Baby spinach
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 whole Lemon, cut into wedges
Instructions
Pat the scallops dry with paper towels and season lightly with salt and pepper on both sides.
In a shallow bowl, combine the Hidden Valley Ranch seasoning mix, panko breadcrumbs, and Parmesan cheese. Mix well.
Dredge each scallop in the breadcrumb mixture, pressing gently to coat evenly. Shake off any excess crumbs and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the scallops to the pan in a single layer, leaving space between each.
Cook the scallops for 2-3 minutes per side until golden brown and crispy on the outside while remaining tender on the inside. Remove scallops from the skillet and set aside on a plate lined with paper towels.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Once the butter melts, add the minced garlic and sauté for 30 seconds until fragrant.
Add the baby spinach to the skillet and sprinkle with a pinch of salt. Toss the spinach in the garlic butter until wilted, about 2-3 minutes.
Plate the spinach as a bed on serving plates and arrange the scallops on top.
Serve immediately with lemon wedges on the side for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
1199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4608 mg | 200% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 2.6 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1206 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
