French Venetian-style Baked Scallops Recipe

Preparation

1. 1

   Prepare the Scallops

   Preheat the 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

   Make the Egg Batter

   In a bowl, beat the eggs together. In another bowl, place the flour. In a third bowl, place the breadcrumbs.

3. 3

   Coat the Scallops

   Dip each scallop first in the flour, then in the egg mixture, and finally coat with breadcrumbs. Place the coated scallops on a baking sheet.

4. 4

   Bake the Scallops

   Bake the scallops in the preheated oven for about 15-20 minutes or until golden brown.

5. 5

   Prepare the Sauce

   In a pan, melt the butter over medium heat. Add the sherry wine and lemon juice. Simmer for a few minutes until slightly thickened.

6. 6

   Sauté the Spinach

   In another pan, heat olive oil over medium heat. Add the spinach and sauté until wilted. Season with salt and pepper.

7. 7

   Cook the Linguine

   Cook the house-made linguine according to package instructions and drain.

8. 8

   Serve

   Plate the linguine, top with sautéed spinach, and arrange baked scallops on top. Drizzle with the sherry lemon butter sauce before serving.