Seared Scallop and Spinach Gratin

Experience the taste of luxury with this Seared Scallop and Spinach Gratin. Tender scallops, seared to perfection, are nestled in a creamy, buttery spinach sauce with hints of herbs, garlic, and white wine. To finish it all off, a golden-brown crust of buttered breadcrumbs and Parmesan cheese crowns this delicious dish. Even better, it takes only 30 minutes to make from start to finish!

Brought to you by @mainely_flour

Seared Scallop and Spinach Gratin

Servings: 2-3 People


  • 12 Dry Day Boat Sea Scallops
  • 1 Tbsp Olive Oil
  • 1/4 Tsp Salt and Pepper, plus more to taste
  • 6 Tbsp Unsalted Butter, divided into (3) 2 tbsp chunks
  • 1 Small Onion, finely chopped
  • 2 Cloves Garlic, Minced
  • 1/4 Cup White Cooking Wine
  • 3/4 Cup Heavy Cream
  • 1 Tsp Fresh Parsley
  • 1/2 Tsp Dried Thyme
  • 5 oz Fresh Baby Spinach
  • 1/2 Cup Grated Parmesan Cheese, plus extra for topping
  • 1/2 Cup Seasoned Breadcrumbs


  1. Preheat oven to 375°F (190°C). Place a rack in the center.
  2. Pat dry scallops, and season with 1/4 tsp salt and pepper.
  3. Heat olive oil in a large nonstick pan over medium-high heat until shimmering. Sear the scallops for about 2 minutes on each side or until golden brown. Remove scallops from the pan and set aside.
  4. Reduce heat to medium, and sauté onion in the same pan with 2 tbsp butter until softened, about 4 minutes. Add the garlic, and continuously stir for 1 minute until fragrant.
  5. Add the white cooking wine to deglaze the pan and continue cooking until reduced in half and slightly thickened—1-2 minutes.
  6. Stir in cream, 2 tbsp of butter, parsley, and thyme. Melt the butter and bring to a simmer. Add the spinach and allow it to wilt down while gently stirring until mixed well, about 2 minutes.
  7. Add Parmesan and stir until smooth. Season with salt and pepper to taste.
  8. Transfer mixture to a 1.5- or 2-quart baking dish. Nestle the scallops evenly into the spinach/sauce mixture.
  9. Melt 2 tbsp of butter and mix with the breadcrumbs in a small bowl. Sprinkle over dish along with grated Parmesan.
  10. Bake until golden and bubbly, about 15-20 minutes.
  11. Let rest briefly before serving. Enjoy with crisp greens tossed with a drizzle of white wine vinaigrette.
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