I love scallops any way I can get them. I love scallops sushi, seared scallops, bacon-wrapped scallops, and the list goes on and on. This recipe presented a new way to cook scallops and I was intrigued.
Lemon juice squeezed over the scallops starts their “cooking” process (much like ceviche) and then a stint in the oven finishes them off. Add in prosciutto, bread crumbs, white wine, onions, paprika, saffron, and chives and you can see how these scallops are exceptionally fresh, bold, and delicious. I served the scallops over spinach, and jasmine rice or Boulangere Potatoes would also be great accompaniments, with or without the spinach.
- Thaw the scallops in cold water and if they stick together, run under cold water to separate without ripping.
- Make sure to pat the scallops dry before adding them to the pan.
- No need to season the scallops; the other ingredients provide ample seasoning.
- If you aren’t making your own bread crumbs, check out Aleia’s, Ian’s, 4C, or Schar. If you buy the plain version, you can always add Italian seasonings or other herbs to them, so you will have more versatility.
- Choose a white wine you would want to drink, not one you may discard via regifting :). A Sauvignon Blanc, Pino Grigio, or unoaked Chardonnay are great choices.
- If you want more “crunch” to the scallop mixture, broil on high for a few minutes before you remove the dish from the oven.
discover. cook. enjoy.
Gluten-Free, Dairy-Free Spanish Scallops with White Wine and Spinach
For the Scallops
- 20 scallops, medium-sized, thawed
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp olive oil
For the Topping
- 1 medium onion, fine dice
- 2 oz Proscuitto, or Jamon, chopped fine
- 1 cup white wine, Sauvignon Blanc, Pino Grigio, or unoaked Chardonnay
- pinch saffron threads
- 1 tsp paprika, spanish
- 1 tbsp chives, chopped fine
- 1/2 cup bread crumbs, gluten-free
- Kosher salt and pepper
For the Spinach
- 5 oz baby spinach, fresh
- olive oil, Kosher salt and pepper
- extra chives for garnish
- lemon wedges
Mise en Place
- Thaw the scallops about 30 minutes before you start the recipe.
- After the scallops are thawed, and before you start measuring and chopping, pat your scallops dry and add them in a single layout to a baking pan you oiled lightly with olive oil. Pour the lemon juice over the scallops and place the pan in the fridge while prep and cook the rest of the recipe.
- Preheat your oven to 400 degrees. Dice the onion and Proscuitto and add to prep bowls. Chop the chives, measure the paprika, saffron (just a pinch), and bread crumbs, and add to prep bowls. Measure the wine into a measuring cup. Chop extra chives for garnish and set aside.
Make the Scallop Topping
- Add about a tablespoon of olive oil to a skillet and heat to medium. Once heated, add the onions and Proscuitto and cook until the onion is softened, about 10 minutes. Mix in the wine and saffron and cook for about 5 minutes or so, or until the sauce reduces. Stir in the paprika, chives, and breadcrumbs. Season with Kosher salt and pepper. Remove the skillet from the heat.
Bake the Scallops
- Remove the scallops from the fridge and top each one with the topping mix. Don't worry if the topping falls to the sides of the scallops but try to get as much on top of the scallops as possible. Cook on a 400 degree oven for 5-7 minutes. If want some crunchiness, broil on high for an additional 3-4 minutes.
Saute the Spinach
- While the scallops are in the oven, add about a teaspoon of olive oil to a large skillet over medium-high heat. Add Kosher salt and pepper and when the pan and oil are hot, add the spinach. Using a tong, mix and turn the spinach as it wilts. It should take less than five minutes.
- Add a base of spinach to each plate or bowl. Place 5 scallops and topping per plate atop the spinach. Garnish with chives and squeeze of lemon. Enjoy!