Tomato and caper relish, spinach, toasted bread crumbs, lemon butter with fresh thyme

In a bowl, combine diced tomatoes, drained capers, finely chopped red onion, olive oil, lemon juice, salt, and pepper. Mix well and set aside.

Prepare the Relish

In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant. Add chopped spinach and cook until wilted. Season with salt and pepper. Remove from heat.

Sauté the Spinach

Preheat your oven to 400°F (200°C). Place bay scallops in a baking dish and season with salt and pepper. Spread the sautéed spinach evenly over the scallops.

Prepare the Scallops

In a bowl, combine toasted breadcrumbs, grated Parmesan cheese, chopped thyme, and olive oil. Mix until combined and sprinkle evenly over the scallops and spinach.

Make the Crust

Bake in the preheated oven for 12-15 minutes, or until the scallops are opaque and the crust is golden brown.

Bake

While the scallops are baking, melt butter in a small saucepan. Add lemon zest, salt, and pepper. Stir well and set aside.

Prepare Lemon Butter

Remove the scallops from the oven. Drizzle with lemon butter and top with the prepared tomato and caper relish before serving.

Serve

Bay scallops

baked bay scallops + parmesan crust

Recipe information

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