Scallops Florentine
Elevate your dinner table with the elegance of Scallops Florentine, a luxurious seafood dish that combines tender, golden-seared sea scallops with a luscious bed of garlicky, creamy spinach. This quick and impressive recipe takes just 35 minutes to prepare, making it perfect for weeknight indulgence or dinner parties. Fresh baby spinach is wilted in a rich Parmesan cream sauce infused with a dash of nutmeg and brightened by a hint of lemon juice, creating the perfect backdrop for perfectly caramelized scallops. Serve this decadent dish with crusty bread to soak up the velvety sauce or over rice for a heartier meal. Bursting with flavor and texture, Scallops Florentine is a restaurant-worthy recipe that’s surprisingly simple to create at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 large sea scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 cups baby spinach
- 3 cloves garlic
- 1 cup heavy cream
- 0.25 cup parmesan cheese
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons nutmeg
Instructions
Pat the scallops dry with paper towels and season both sides with a pinch of salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and is slightly sizzling, add the scallops in a single layer without overcrowding the pan.
Sear the scallops for 2-3 minutes per side until they form a golden crust. Remove from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the remaining olive oil and butter. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the baby spinach to the skillet and cook, stirring frequently, until wilted, about 2-3 minutes.
Pour in the heavy cream and stir in the parmesan cheese until fully melted and the sauce thickens slightly, about 3-4 minutes.
Season the spinach mixture with the salt, black pepper, and nutmeg. Stir in the lemon juice for brightness.
Return the seared scallops to the skillet, nestling them into the spinach mixture. Allow them to warm through for 2 minutes.
Divide the scallops and spinach among serving plates, spooning sauce over the top. Serve immediately with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.4 g | 183% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 0.5 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1225 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.
