Sheila's Scallop Elegance

Elevate your dinner table with "Sheila's Scallop Elegance," a luxurious dish that brings restaurant-quality flavor to your home kitchen. Perfectly seared sea scallops crowned with a golden crust are nestled atop creamy mashed potatoes and tender wilted spinach, creating a harmonious balance of textures and flavors. A rich garlic lemon butter sauce infused with fresh parsley ties everything together with a burst of vibrant, zesty sophistication. This elegant yet approachable recipe, ready in under an hour, is ideal for impressing guests or savoring a special weeknight treat. Packed with simple ingredients and straightforward techniques, "Sheila's Scallop Elegance" transforms everyday staples into a gourmet masterpiece.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 pieces Large sea scallops
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 tablespoons Unsalted butter
• 3 pieces Garlic cloves, minced
• 2 tablespoons Fresh lemon juice
• 0.25 cup Heavy cream
• 2 tablespoons Fresh parsley, chopped
• 4 pieces Russet potatoes, peeled and cubed
• 0.5 cup Milk
• 6 cups Baby spinach
• 1 piece Shallot, finely diced

Directions

Step 1

Start by preparing the mashed potatoes. Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

Step 2

While potatoes are boiling, pat the scallops dry with paper towels and season them evenly with kosher salt and black pepper on both sides.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the scallops in the skillet. Sear the scallops for 2-3 minutes on each side until a golden crust forms. Remove scallops from the skillet and set aside.

Step 4

Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant. Stir in the lemon juice, cream, and parsley. Simmer for 2-3 minutes to allow the flavors to meld.

Step 5

In another skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the diced shallot and sauté for 1-2 minutes. Toss in the baby spinach and cook until wilted, about 3-4 minutes. Season lightly with salt and pepper.

Step 6

Drain the boiled potatoes and mash them until smooth. Stir in milk, and season with additional salt and pepper to taste. For extra creaminess, you can add a tablespoon of butter if desired.

Step 7

To assemble the dish, scoop a generous portion of mashed potatoes onto each plate. Top with a handful of sautéed spinach. Place 3 scallops on top and drizzle with the garlic lemon butter sauce.

Step 8

Garnish with additional parsley if desired, and serve immediately.

Nutrition Facts

Serving size	(1885.2g)

Amount per serving	% Daily Value*
Calories	2146.3

Total Fat 102.5g	0%
Saturated Fat 46.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 342.6mg	0%
Sodium 3244.8mg	0%
Total Carbohydrate 216.1g	0%
Dietary Fiber 19.2g	0%
Total Sugars 15.9g
Protein 104.3g	0%

Vitamin D 53.7IU	0%
Calcium 534.2mg	0%
Iron 15.9mg	0%
Potassium 5682.7mg	0%

*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.

Source of Calories

Fat: 41.9%

Protein: 18.9%

Carbs: 39.2%