Scallops and Spinach with Parmesan Sauce
Elevate your dinner table with this elegant recipe for Scallops and Spinach with Parmesan Sauce, where tender, golden-seared sea scallops meet a bed of garlicky sautéed baby spinach, all brought together with a rich, velvety Parmesan cream sauce. This restaurant-quality dish is surprisingly easy to make in just 35 minutes, with every bite boasting a delightful balance of flavors—briny scallops, earthy spinach, and the tangy zest of lemon in the creamy sauce. Perfect for a romantic dinner or an upscale weeknight treat, this dish is sure to impress. Serve it with crusty bread or your favorite pasta for a complete and indulgent meal. Keywords: scallops recipe, Parmesan sauce, sautéed spinach, easy seafood dinner, quick gourmet recipes.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 cups Baby spinach
- 2 cloves Garlic
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Pat the scallops dry with paper towels and lightly season both sides with a pinch of salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter is melted and sizzling, add the scallops in a single layer, making sure to not overcrowd the pan.
Sear the scallops for 2-3 minutes on each side until they develop a golden crust. Remove the scallops from the pan and set them aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the baby spinach to the skillet and cook, stirring frequently, for 2-3 minutes until wilted. Remove the spinach from the skillet and set aside.
In a small saucepan, heat the remaining tablespoon of butter over medium heat. Stir in the heavy cream and bring it to a gentle simmer.
Slowly whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy. Stir in the lemon juice, a pinch of salt, and black pepper to taste. Remove from heat.
To serve, arrange the sautéed spinach on a serving plate, place 3 scallops on top of each portion of spinach, and generously drizzle with the Parmesan cream sauce.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.7 g | 210% | |
| Saturated Fat | 84.8 g | 424% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 538 mg | 180% | |
| Sodium | 5626 mg | 245% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 0.4 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1132 mg | 87% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1220 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.
