1cupwhite wine, Sauvignon Blanc, Pino Grigio, or unoaked Chardonnay
pinchsaffron threads
1tsppaprika, spanish
1tbspchives, chopped fine
1/2cupbread crumbs, gluten-free
Kosher salt and pepper
For the Spinach
5 ozbaby spinach, fresh
olive oil, Kosher salt and pepper
For Garnish
extra chives for garnish
lemon wedges
The Process
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.
Plating
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!