Parmesan Crusted Sea Scallops, Sautéed Spinach with Lemon Caper Sauce

Parmesan Crusted Sea Scallops is a delicious and elegant seafood dish that features plump sea scallops coated with a crispy and flavorful parmesan crust. This dish is popular among seafood lovers and often serves as an appetizer or main course in upscale restaurants. (Also see Gordon Ramsay’s Fish Recipes: A Collection of Delicious and Flavorful Seafood Dishes)

The combination of the delicate texture of the scallops and the rich and nutty flavor of the parmesan cheese creates a mouthwatering culinary experience that will satisfy even the most discerning palates. With their simple yet sophisticated preparation, Crusted Sea Scallops are a perfect addition to any dinner party or special occasion.

Equipment You Need To Make Parmesan-Crusted Sea Scallops

To make Parmesan Crusted Sea Scallops, you will need a few pieces of equipment:

1. Non-stick skillet or cast-iron skillet: A non-stick or cast-iron skillet is essential for searing the scallops and getting a nice golden crust outside.
2. Tongs or spatula: You will need tongs or a spatula to flip the scallops during cooking.
3. Mixing bowl: You will need a mixing bowl to combine the parmesan cheese, bread crumbs, and other ingredients for the crust.
4. Plate or shallow dish: You will need a plate or shallow dish to coat the scallops with the parmesan crust mixture.
5. Cutting board and knife: You will need a cutting board and knife to prep the scallops by removing the muscle and any other unwanted parts.

Parmesan Crusted Sea Scallops are a delicious and elegant seafood dish easily prepared with the right equipment. Whether you host a dinner party or want to indulge in a special seafood treat. So gather your equipment and get ready to create a dish that is both simple and sophisticated.

I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon.

How to Make Parmesan-Crusted Sea Scallops

To make the recipe Sea Scallops, you must prepare them by removing the muscle and coating them with a mixture of parmesan cheese, bread crumbs, and other seasonings. Then, sear the scallops in a non-stick or cast-iron skillet until they are golden brown and crispy outside. (Check this out Elevate Your Seafood Game with Gordon Ramsay’s Crab Cakes and Creamed Corn & Asparagus)

Optionally, you can finish cooking the scallops in the oven. This elegant seafood dish is perfect for special occasions or dinner parties and can be prepared easily with the right equipment.

Crust the Sea Scallops

1. Preheat the oven to 450°F. Delicately coat a large-sized rimmed baking sheet pan with non-stick cooking spray.
2. Raise the scallops and pat them dry with paper towels. Put the sea scallops in a large-sized bowl with 6 Tbsp. of the soft melted butter. Toss to coat equally.
3. Blend the panko bread crumb with Parmesan, black pepper, garlic salt, and chopped Italian flat-leaf parsley in a large shallow bowl and mix well.
4. Roll and coat every sea scallop in the panko parmesan breading mix and position it on the baking sheet pan. (Try Gordon Ramsay’s Best Hell’s Kitchen Fish Recipes: A Collection of Flavorful Seafood Dishes)
5. Bake the scallops for 10 minutes; remove them from the oven and preheat your broiler.
6. Spoon the tops of each scallop lightly with any leftover breading and drizzle with the leftover 2 Tbsp of butter.
7. Now Broil them about 4 in. away from the broiler heat source for about 3 to 5 minutes or until the tops are nicely golden brown and crispy.
8. Sparkle with additional parsley and lemon zest, and serve with ¼ wedged lemons.

Sautéed Spinach

1. In a large sauté pan, heat the olive oil and butter over medium heat.
2. Add the shallot and cook until tender, about 3 minutes.
3. Add the spinach and cook, tossing to coat, until the spinach is wilted, then season to taste with salt and pepper. (Try Healthy Sautéed Spinach Recipe for Any Meal)

Lemon Butter Caper Sauce

1. Melt 2 Tbsp. of butter in it over medium heat until sizzling.
2. Now add the garlic and shallot, and sauté them until softened, lowering the heat for almost 1 minute if needed.
3. Sprinkle flour in the pan, and cook, stirring, for 2 more minutes.
4. Now Whisk in the dry wine and the chicken stock, bring the heat up to high, and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
5. Lower the heat to medium-high and continues to cook without a lid until it’s reduced by ½ in about 7 to 10 minutes.

What is a Sea Scallop?

A sea scallop is a type of bivalve mollusk found in cold sea waters all year round. They have a saucer-shaped shell with scalloped or fluted edges, and the part of the scallop that is typically eaten is the adductor muscle. Sea scallops are a little chewy than tender bay scallops and should be cooked briefly.

Parmesan Crusted Sea Scallops, Sautéed Spinach with Lemon Caper Sauce

4 from 6 votes

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

How to cook sea scallops with Sautéed Spinach and Lemon Caper Sauce is a flavorful and elegant seafood dish that combines perfectly cooked scallops with a tangy sauce and healthy spinach. The scallops are coated with a crispy and flavorful parmesan crust and paired with sautéed spinach cooked with garlic and olive oil. ( Need to try Gordon Ramsay Shrimp and Scallop Risotto: Experience Fine Dining at Home)
The lemon caper sauce adds a bright and refreshing flavor to the dish, making it a perfect choice for any special occasion or dinner party. This dish is easy to prepare and requires simple ingredients, making it an ideal option for seafood lovers who want to impress their guests with a sophisticated yet simple meal. (Check out How to Perfectly Pan Sear Scallops)

Ingredients

• 2 Large 2 Large sea scallops 10/20 ct. (about 20)

• 8 Tbsp. 8 (1 stick) butter soft melted

• 3/4 C. 3/4 panko jap breadcrumbs

• 1/4 C. 1/4 Parmesan cheese grated

• 1/2 teaspoon 1/2 ground black pepper

• 1/2 tsp. 1/2 garlic salt

• 2 Tbsp. 2 fresh chopped Italian flat-leaf parsley

• 1 lemon, zested and cut into ¼ wedges

• Sautéed Spinach

• 2 Tbsp. 2 olive oil

• 1 Tbsp. 1 Butter

• 1 shallot, minced

• 1 clove 1 garlic

• 1 lb. 1 Baby spinach

• 1/4 tsp. 1/4 Kosher salt to taste

• 1/4 tsp. 1/4 Ground black pepper to Taste

• Lemon Butter Caper Sauce

• ¼ tsp. Kosher salt to taste

• ¼ tsp. cracked black pepper, to taste

• ½ tsp. dried thyme leaves

• 4 Tbsp. 4 unsalted butter

• 1 very small shallot, minced (about 1 Tsp.)

• 2 garlic cloves, minced (about 1 tsp.)

• 2 tsp. 2 all-purpose flour

• 1 C. 1 dry white wine

• 1 ½ C. chicken stock, homemade or low sodium

• 2 Tbsp. 2 drained capers

• 2 Tbsp. 2 minced fresh parsley

• 1 tsp. 1 freshly grated lemon zest, plus 2 tablespoons of juice

Directions

• Sea Scallops
• Preheat the oven to 450°F. Delicately coat a large-sized rimmed baking sheet pan with non-stick cooking spray.
• Put the sea scallops in a large-sized bowl with 6 Tbsp. of the soft melted butter. Raise the sea scallops and pat them dry with paper towels. Toss to coat equally.
• Blend the panko bread crumb with Parmesan, black pepper, garlic salt, and chopped Italian flat-leaf parsley in a large shallow bowl and mix well.
• Roll and coat every sea scallop in the panko parmesan breading mix and position it on the baking sheet pan.
• Bake the sea scallops for 10 minutes; remove them from the oven and preheat your broiler.
• Spoon the tops of each scallop lightly with any leftover breading and drizzle with the leftover 2 Tbsp of butter.
• Now Broil the sea scallops about 4 in. away from the broiler heat source for about 3 to 5 minutes or until the tops of the sea scallops are nicely golden brown and crispy.
• Sparkle sea scallops with additional parsley and lemon zest, and serve with ¼ wedged lemons.
• Sautéed Spinach
• In a large sauté pan, heat the olive oil and butter over medium heat.
• Add the shallot and cook until tender, about 3 minutes.
• Add the spinach and cook, tossing to coat, until the spinach is wilted.
• Season to taste with salt and pepper.
• Lemon Butter Caper Sauce
• Melt 2 Tbsp. of butter in it over medium heat until sizzling.
• Now add the garlic and shallot, and sauté them until softened, lowering the heat if needed, almost for 1 minute.
• Sprinkle flour in the pan, and cook, stirring, for 2 more minutes.
• Now Whisk in the dry wine and the chicken stock, bring the heat up to high, and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.
• Lower the heat to medium-high and continues to cook without a lid until it’s reduced by ½ in about 7 to 10 minutes.

Recipe Video

Notes

• Adapted from Gordon Ramsay’s Hell’s Kitchen