Parmesan Crusted Sea Scallops, Sautéed Spinach with Lemon Caper Sauce

This simple baked Parmesan Crusted Sea Scallops, Wilted Spinach with Lemon Caper Sauce have a pleasant balance of crispy gold-brown topping crust and sweet, tender sea scallops. They are decadent the way sea scallops should taste, thankfulness to the tasty caper butter-lemon sauce.

How to Make Gordon Ramsay Parmesan Crusted Sea Scallops

Make sure you purchase uniform-sized sea scallops; if they’re unusually large, you may need to make sure you bake them for longer than 10 minutes.

My favorite pan to sear scallops is a Non-Stick Fry Pan from All-Clad, a Safe PFOA-free Non-Stick Fry Pan available at Amazon. Great for cooking at higher heat with oils to develop foods with full, rich flavor, color, and crisp texture.

Crust the Sea Scallops

Step 1. Preheat the oven to 450°F. Delicately coat a large-sized rimmed baking sheet pan with non-stick cooking spray.

Step 2. Raise the sea scallops and pat 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.

Step 3. Blending the panko bread crumb with Parmesan, black pepper, garlic salt, and chopped Italian flat-leaf parsley in a large shallow bowl and mix well.

Step 4. Roll and coat every sea scallop in the panko parmesan breading mix and position on the baking sheet pan.

Step 5. Bake the sea scallops for 10 minutes, then remove from the oven preheat your broiler.

Step 6. Spoon the tops of each scallop lightly with any leftover breading and drizzle with the leftover 2 Tbsp of butter.

Step 7. Now Broil the sea scallops about 4 in. away from the broiler heat source about 3 to 5 minutes, or until the tops of the sea scallops are nicely golden brown and crispy.

Step 8. Sparkle sea scallops with additional parsley, lemon zest, and serve with ¼ wedged lemons.

Sautéed Spinach

Step 1. In a large sauté pan, heat the olive oil and butter over medium heat.

Step 2. Add the shallot and cook until tender, about 3 minutes.

Step 3. Add the spinach and cook, tossing to coat, until the spinach is wilted, then season to taste with salt and pepper.

(Sautéed Wilted Spinach Recipe)

Lemon Butter Caper Sauce

Step 1. Melt 2 Tbsp. of butter in it over medium heat until sizzling.

Step 2. Now add the garlic and shallot, sauté them until soften, lowering the heat if needed, almost for 1 minute.

Step 3. Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.

Step 4. Now Whisk in the dry wine and the chicken stock, bring the heat up heat to high, and till the liquid begins to boil, make sure to scrape browned bits from the bottom of the saucepan.

Step 5. Lower the heat to medium-high continues to cook without a lid until it’s reduced by ½ in about 7 to 10 minutes.

(Lemon Butter Caper Sauce)

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

Sea Scallops are decadent the way sea scallops should taste, thankfulness to the tasty caper butter-lemon sauce. Make sure you purchase uniform-sized sea scallops; if they’re huge, you may need to make sure you bake them for longer than 10 minutes.

Ingredients

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

• 8 Tbsp. (1 stick) butter soft melted

• 3/4 C. panko jap breadcrumbs

• 1/4 C. Parmesan cheese grated

• 1/2 teaspoon ground black pepper

• 1/2 tsp. garlic salt

• 2 Tbsp. fresh chopped Italian flat-leaf parsley

• 1 lemon, zested and cut into ¼ wedges

• Sautéed Spinach

• 2 Tbsp. olive oil

• 1 Tbsp. Butter

• 1 shallot, minced

• 1 clove garlic

• 1 lb. Baby spinach

• 1/4 tsp. Kosher salt to taste

• 1/4 tsp. 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. unsalted butter

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

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

• 2 tsp. all-purpose flour

• 1 C. dry white wine

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

• 2 Tbsp. drained capers

• 2 Tbsp. minced fresh parsley

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

Directions

• Sea Scallops
• Preheat the oven to 450°F. Delicately coat a large-sized rimmed baking sheet pan with non-stick cooking spray.
• Raise the sea scallops and pat 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.
• Blending 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 on the baking sheet pan.
• Bake the sea scallops for 10 minutes, then remove from the oven 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 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, 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, sauté them until soften, lowering the heat if needed, almost for 1 minute.
• Sprinkle flour in pan, cook, stirring, for additional 2 more minutes.
• Now Whisk in the dry wine and the chicken stock, bring the heat up heat 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 continues to cook without a lid until it’s reduced by ½ in about 7 to 10 minutes.

Notes

• Adapted from Gordon Ramsay Hell’s Kitchen

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