Triple Scallop Delight with Creamed Spinach
Elevate your seafood dining experience with this luxurious Triple Scallop Delight with Creamed Spinach! This gourmet recipe features three distinct scallop preparations—golden pan-seared scallops, delicate scallop mousse, and irresistibly crispy scallop chips—artfully layered over a bed of rich, garlicky creamed spinach. Infused with white wine, Parmesan, and a touch of lemon juice, each bite offers a perfect harmony of freshness and decadence. Perfect for an elegant dinner party or a special occasion, this dish comes together in just under an hour, making it an impressive yet approachable centerpiece. Treat yourself and your guests to a restaurant-quality seafood masterpiece!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 12 pieces large sea scallops (divided)
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 cup heavy cream
- 8 ounces baby spinach
- 2 cloves garlic (minced)
- 1 cup Parmesan cheese (grated)
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 0.25 cup white wine
Instructions
Separate 6 scallops and set them aside for searing. Finely chop the remaining 6 scallops for the mousse and scallop chips.
For the scallop mousse, take 4 scallops from the chopped batch and puree them in a food processor until smooth. Add a pinch of salt, white pepper, and 2 tablespoons of heavy cream. Blend again until silky. Chill the mousse mixture in the refrigerator.
To make scallop chips, slice 2 scallops into thin, even rounds. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry the scallop slices until golden and crispy (about 1-2 minutes per side). Drain on paper towels and set aside.
For the creamed spinach, melt 2 tablespoons of butter in a large saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the baby spinach to the saucepan and cook until wilted, about 3 minutes. Pour in the heavy cream, white wine, and grated Parmesan cheese. Stir to combine and let it simmer on low heat for 5-7 minutes. Season with salt and white pepper. Keep warm.
Pat the reserved 6 scallops dry using paper towels and season lightly with salt and pepper on both sides.
Heat the remaining 2 tablespoons of butter in a skillet over medium-high heat until foamy. Place the scallops in the skillet and sear for 2-3 minutes on each side until they develop a golden-brown crust. Remove from heat.
To plate, spoon a generous portion of creamed spinach onto each plate. Using a small spoon or pipette, add dollops of the chilled scallop mousse on the spinach.
Place 3 seared scallops on each plate, arranging them around the spinach. Garnish with scallop chips and a drizzle of lemon juice.
Serve immediately and enjoy this seafood extravaganza!
Nutrition Facts
Calories |
738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 0.3 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 725 mg | 56% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 351 mg | 7% | |
*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.
