French Venetian – Style Baked Scallops Recipe
Recipe information
Make French Venetian – Style Baked Scallops in just 45m. Egg batter – dipped cutlets, sherry wine lemon butter sauce, spinach, and house – made linguine
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Ingredients
Baked Scallops
Cooking Instructions
1. Prepare the Scallops
Preheat your oven to 400°F (200°C). Rinse the scallops under cold water and pat them dry with a paper towel. Season with salt and pepper.
2. Batter the Scallops
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each scallop first in flour, then in egg, and finally in breadcrumbs, ensuring they are well coated.
3. Sauté Spinach
In a skillet, heat olive oil over medium heat. Add fresh spinach and sauté until wilted. Season with salt and pepper, then remove from heat and set aside.
4. Make the Sauce
In the same skillet, add butter and let it melt. Pour in sherry wine and lemon juice, stirring gently until combined. Allow the mixture to simmer for a few minutes.
5. Bake the Scallops
Place the breaded scallops on a baking sheet and drizzle with some of the sherry lemon butter sauce. Bake in the preheated oven for 10-12 minutes until golden brown.
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