French Venetian – Style Baked Scallops Recipe

Cooking Instructions

1. 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. 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. 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. 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. 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.

6. 6

   Cook the Linguine

   Meanwhile, cook the house-made linguine according to package instructions. Drain and toss with some olive oil and a pinch of salt.

7. 7

   Serve

   On a plate, serve a portion of the linguine, top with sautéed spinach, and place the baked scallops on top. Drizzle with additional sherry lemon butter sauce and serve immediately.