25+ Delicious Winter Scallop Recipes to Savor This Season

Winter is the perfect time to indulge in comforting, hearty, and flavorful dishes that warm the soul.

Among the season’s culinary treasures, scallops stand out as a versatile ingredient that can transform any meal into an elegant feast.

Whether seared to golden perfection, baked with a flavorful crust, or served in a rich sauce, scallops bring a touch of sophistication to winter menus.

In this collection of 25+ winter scallop recipes, you’ll find inspiring ways to highlight this tender, sweet seafood. From creamy soups and festive appetizers to hearty mains paired with seasonal vegetables, there’s something to please every palate.

Perfect for weeknight dinners or special holiday celebrations, these recipes capture the essence of winter with every bite.

So, let’s dive into a world of warm, savory scallop dishes that will make this season deliciously unforgettable.

25+ Delicious Winter Scallop Recipes to Savor This Season

Scallops are a true gem in winter cooking, offering a delicate yet versatile base for creative and satisfying meals.

This roundup of 25+ winter scallop recipes ensures that you’ll have no shortage of ideas for incorporating these delightful morsels into your seasonal menu.

From comforting soups to show-stopping mains, these recipes bring together the best of winter’s flavors with the elegance of scallops.

Whether you’re hosting a festive gathering, planning a cozy dinner for two, or simply looking to treat yourself to something special, these scallop recipes are sure to impress.

Embrace the warmth, richness, and variety of winter cooking, and make scallops the star of your culinary creations this season!

Seared Scallops with Sage-Butter and Roasted Root Vegetables

This dish combines the delicate sweetness of seared scallops with the earthy, caramelized flavors of roasted root vegetables. A sage-infused butter sauce elevates the dish with its warm, herby aroma, making it perfect for cozy winter evenings. The harmony of textures and flavors creates a meal that’s both comforting and elegant.

Ingredients:

• For the roasted vegetables:
  • 2 medium carrots, peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 1 small sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
• For the scallops and sauce:
  • 12 large sea scallops, patted dry
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4-5 fresh sage leaves
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Lemon wedges, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Once the butter melts, add sage leaves and cook until fragrant, about 30 seconds.
3. Season the scallops with salt and pepper. Place them in the skillet, ensuring they do not touch. Sear for 2-3 minutes on each side until golden brown and opaque in the center. Remove scallops and set aside.
4. Add the remaining butter to the skillet along with the minced garlic. Cook for 1-2 minutes until fragrant. Spoon the sage-butter sauce over the scallops.
5. Plate the scallops alongside the roasted vegetables and garnish with a squeeze of fresh lemon.

This dish is a celebration of winter’s best flavors. The roasted root vegetables add a hearty component, while the sage-butter sauce enhances the delicate richness of the scallops. It’s an ideal recipe for an indulgent winter dinner, balancing warmth, elegance, and seasonal charm.

Creamy Scallop Chowder with Crispy Bacon

Warm up this winter with a bowl of creamy scallop chowder. This dish is a delightful blend of tender scallops, hearty potatoes, and smoky bacon in a rich, velvety broth. It’s the perfect comfort food for a chilly evening and pairs wonderfully with crusty bread for dipping.

Ingredients:

• 4 slices of bacon, chopped
• 1 small onion, diced
• 2 medium potatoes, peeled and diced
• 2 cups chicken or seafood stock
• 1 cup heavy cream
• 12 medium scallops, halved
• 1 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons chopped parsley (for garnish)

Instructions:

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
2. Add the onion to the pot and sauté until translucent, about 5 minutes. Stir in the diced potatoes and thyme, cooking for another 3 minutes.
3. Pour in the stock and bring to a boil. Reduce to a simmer and cook until potatoes are tender, about 15 minutes.
4. Stir in the heavy cream and season with salt and pepper. Add the scallops and cook for 3-4 minutes, until just opaque.
5. Ladle the chowder into bowls and top with crispy bacon and chopped parsley. Serve with warm bread.

This scallop chowder is the ultimate winter warmer. The creamy base and smoky bacon create a comforting contrast to the tender, sweet scallops. It’s a hearty, soul-soothing dish that will leave you feeling nourished and content on even the coldest nights.

Baked Scallops with Parmesan Crust and Spinach Gratin

For a decadent winter dinner, try these baked scallops with a crispy Parmesan crust paired with a creamy spinach gratin. This dish is rich in flavor, combining the umami of cheese with the sweetness of scallops, complemented by the velvety spinach base. It’s a show-stopping recipe that works equally well for a special occasion or a cozy night in.

Ingredients:

• For the scallops:
  • 12 large scallops, cleaned and patted dry
  • 2 tablespoons unsalted butter, melted
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons breadcrumbs
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
• For the spinach gratin:
  • 4 cups fresh spinach, chopped
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • ½ cup heavy cream
  • ¼ teaspoon nutmeg
  • Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish lightly with butter or oil.
2. In a skillet, heat olive oil over medium heat. Sauté the onion until soft, about 5 minutes. Add spinach and cook until wilted. Stir in the heavy cream, nutmeg, salt, and pepper. Simmer for 3-4 minutes, then spread the mixture into the baking dish.
3. Arrange scallops on top of the spinach. Brush them with melted butter.
4. In a small bowl, mix Parmesan, breadcrumbs, lemon zest, salt, and pepper. Sprinkle this mixture evenly over the scallops.
5. Bake for 12-15 minutes, until the topping is golden and the scallops are just cooked through.
6. Serve hot, optionally with a side of rice or crusty bread.

This recipe delivers a luxurious winter dining experience. The Parmesan crust provides a delightful crunch, while the spinach gratin adds a creamy, earthy base. Together, these elements make for an indulgent yet balanced meal that’s sure to impress anyone lucky enough to enjoy it.

Pan-Seared Scallops with Winter Citrus Salad

Brighten up your winter table with this refreshing yet hearty dish. Sweet, succulent scallops are perfectly seared and paired with a vibrant citrus salad featuring oranges, grapefruit, and a tangy vinaigrette. The combination of warm scallops and crisp winter fruits creates a delightful balance that’s as satisfying as it is stunning.

Ingredients:

• For the scallops:
  • 12 large sea scallops, patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
• For the citrus salad:
  • 1 orange, peeled and segmented
  • 1 grapefruit, peeled and segmented
  • 1 cup mixed greens or arugula
  • ¼ red onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

1. Prepare the salad: In a large bowl, combine the orange and grapefruit segments, mixed greens, and red onion. Whisk together olive oil, vinegar, honey, salt, and pepper to make the dressing, and drizzle over the salad. Toss to combine.
2. Heat a skillet over medium-high heat. Add olive oil and butter. Season scallops with salt and pepper and sear them in the skillet for 2-3 minutes per side until golden and opaque.
3. Arrange the citrus salad on plates and top with seared scallops. Serve immediately.

This pan-seared scallops and citrus salad recipe offers a burst of freshness during the colder months. The sweetness of the scallops and the zesty, tangy citrus pair beautifully, creating a light yet satisfying dish that will keep you coming back for more.

Scallops with Winter Squash Risotto

This creamy winter squash risotto, topped with tender, pan-seared scallops, is a comforting and sophisticated dish that’s perfect for a cold evening. The sweetness of the squash enhances the rich, nutty flavor of the risotto, while the scallops add a delicate seafood element to balance the dish.

Ingredients:

• For the risotto:
  • 1 cup Arborio rice
  • 1 small butternut squash, peeled, diced, and roasted
  • 1 small onion, diced
  • 3 cups chicken or vegetable broth, warmed
  • ½ cup white wine
  • 2 tablespoons olive oil
  • 2 tablespoons grated Parmesan cheese
  • Salt and pepper to taste
• For the scallops:
  • 12 large sea scallops
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions:

1. Roast the squash: Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender. Purée half of it and reserve the rest.
2. Prepare the risotto: Heat olive oil in a saucepan over medium heat. Sauté onion until softened. Add Arborio rice and toast for 1-2 minutes. Deglaze with white wine.
3. Gradually add broth, stirring continuously, until the risotto is creamy and tender, about 20 minutes. Stir in the squash purée, Parmesan, and roasted squash pieces. Season to taste.
4. Sear the scallops: Heat a skillet over medium-high heat. Add olive oil and butter. Season scallops with salt and pepper and sear for 2-3 minutes per side until golden.
5. Serve the risotto topped with seared scallops and garnish with fresh herbs, if desired.

This winter squash risotto with scallops is a comforting and elegant meal. The creamy, nutty risotto complements the tender scallops perfectly, offering a balance of flavors and textures. It’s a dish that feels indulgent while highlighting the season’s best ingredients.

Scallop and Mushroom Stroganoff

A seafood twist on a classic comfort dish, this scallop and mushroom stroganoff features tender scallops in a creamy mushroom sauce served over buttered egg noodles. The rich, velvety sauce is infused with garlic and herbs, creating a hearty, satisfying meal perfect for cold winter nights.

Ingredients:

• For the stroganoff:
  • 12 large scallops
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 2 cups cremini or button mushrooms, sliced
  • 2 cloves garlic, minced
  • ½ cup white wine
  • 1 cup sour cream
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
• For serving:
  • 8 ounces egg noodles, cooked and buttered
  • Fresh parsley, chopped

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat. Season scallops with salt and pepper, then sear for 2-3 minutes per side until golden. Remove scallops and set aside.
2. In the same skillet, sauté onion and mushrooms until softened, about 5-6 minutes. Add garlic and cook for 1 minute.
3. Deglaze the skillet with white wine, scraping up any browned bits. Simmer for 2-3 minutes, then stir in sour cream and Dijon mustard. Cook until the sauce thickens slightly.
4. Return the scallops to the skillet and cook for 2 minutes to warm through.
5. Serve the stroganoff over buttered egg noodles and garnish with parsley.

This scallop and mushroom stroganoff is a hearty winter dish that combines the richness of a creamy sauce with the delicate sweetness of scallops. It’s a comforting, flavorful meal that will leave you feeling warm and satisfied, perfect for both weeknight dinners and special occasions.

Scallops with Garlic-Butter Spaghetti and Kale

This dish combines tender seared scallops with a rich garlic-butter spaghetti and sautéed kale for a winter comfort meal that is both elegant and hearty. The earthy bitterness of the kale complements the sweetness of the scallops, while the buttery garlic sauce ties everything together for a balanced and satisfying plate.

Ingredients:

• For the scallops:
  • 12 large sea scallops, patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
• For the spaghetti:
  • 8 ounces spaghetti
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup kale, chopped
  • ½ teaspoon red pepper flakes
  • 2 tablespoons Parmesan cheese
  • Lemon wedges, for garnish

Instructions:

1. Cook the spaghetti in salted boiling water according to package instructions. Reserve ½ cup of the pasta water, then drain.
2. Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in the kale and cook until wilted. Add the red pepper flakes and reserved pasta water, then toss in the cooked spaghetti. Mix well and season with salt and pepper.
3. Heat another skillet over medium-high heat. Add olive oil and butter. Season scallops with salt and pepper, and sear them for 2-3 minutes per side until golden.
4. Plate the spaghetti and kale, and top with scallops. Sprinkle with Parmesan cheese and garnish with a squeeze of lemon.

This scallop and garlic-butter spaghetti recipe is a comforting winter meal that feels both indulgent and wholesome. The combination of flavors and textures creates a dish that’s sure to warm your heart and impress your guests.

Scallops in White Wine Cream Sauce with Mashed Cauliflower

This luxurious winter recipe features tender scallops in a rich white wine cream sauce served over creamy mashed cauliflower. It’s a lighter yet decadent dish perfect for a cozy dinner. The mashed cauliflower offers a velvety base that pairs wonderfully with the buttery scallops and tangy sauce.

Ingredients:

• For the scallops:
  • 12 large sea scallops, patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
• For the cream sauce:
  • ½ cup white wine
  • ½ cup heavy cream
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley
• For the mashed cauliflower:
  • 1 large head of cauliflower, chopped
  • 2 tablespoons butter
  • ¼ cup milk or cream
  • Salt and pepper to taste

Instructions:

1. Steam or boil the cauliflower until tender. Drain well and blend with butter, milk, salt, and pepper until smooth. Keep warm.
2. Heat olive oil and butter in a skillet over medium-high heat. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden. Remove and set aside.
3. In the same skillet, add white wine and scrape up any browned bits. Simmer for 2 minutes, then stir in cream and Dijon mustard. Cook until thickened, about 3 minutes. Stir in parsley.
4. Serve the scallops over mashed cauliflower and drizzle with the cream sauce.

This scallops in white wine cream sauce recipe is both elegant and comforting, making it perfect for special winter occasions. The creamy mashed cauliflower adds a light but satisfying touch, balancing the rich, tangy flavors of the sauce and scallops.

Scallops with Pomegranate Glaze and Wild Rice Pilaf

This vibrant winter dish combines caramelized scallops with a tangy-sweet pomegranate glaze, served over a nutty wild rice pilaf. The bold flavors of the glaze complement the delicate scallops, while the rice pilaf provides a hearty, textured base that makes this meal both satisfying and festive.

Ingredients:

• For the scallops:
  • 12 large scallops, patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
• For the pomegranate glaze:
  • ½ cup pomegranate juice
  • 1 tablespoon honey
  • 1 teaspoon balsamic vinegar
• For the wild rice pilaf:
  • 1 cup wild rice blend
  • 2 cups chicken or vegetable broth
  • 1 small onion, diced
  • ¼ cup dried cranberries
  • 2 tablespoons toasted almonds

Instructions:

1. Cook the wild rice in chicken broth according to package instructions. Sauté onion in olive oil until soft, then mix with cooked rice, cranberries, and almonds. Season to taste.
2. In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer over medium heat until reduced to a syrupy consistency, about 10 minutes.
3. Heat a skillet over medium-high heat. Add olive oil and butter. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden.
4. Plate the wild rice pilaf, top with scallops, and drizzle with the pomegranate glaze.

This scallops with pomegranate glaze and wild rice pilaf recipe is a show-stopping winter dish. The tart sweetness of the glaze and the hearty rice pilaf create a well-rounded, visually stunning plate that’s perfect for celebrating the season with family or friends.

Scallops with Roasted Root Vegetables and Herb Butter

This hearty winter dish pairs seared scallops with caramelized roasted root vegetables and a luxurious herb butter sauce. The earthiness of the roasted vegetables contrasts beautifully with the delicate, sweet flavor of the scallops, while the herb butter ties everything together with rich and aromatic warmth.

Ingredients:

• For the roasted vegetables:
  • 2 carrots, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 sweet potato, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
• For the scallops:
  • 12 large sea scallops, patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
• For the herb butter sauce:
  • 3 tablespoons butter
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, parsnip, and sweet potato with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 25-30 minutes, stirring occasionally, until golden and tender.
2. Heat olive oil and butter in a skillet over medium-high heat. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden and opaque.
3. In the same skillet, melt the butter for the sauce. Stir in parsley and lemon juice.
4. Plate the roasted vegetables, top with scallops, and drizzle with the herb butter sauce.

This scallops with roasted root vegetables and herb butter recipe is a cozy winter dish that combines earthy and fresh flavors. The sweetness of the roasted vegetables perfectly complements the buttery scallops, making it a meal that’s as comforting as it is elegant.

Scallops in Creamy Leek and Potato Soup

Transform a classic leek and potato soup into a gourmet winter dish by adding tender seared scallops. This recipe combines the velvety texture of the soup with the rich, buttery scallops for a warm and comforting meal that’s perfect for chilly nights.

Ingredients:

• For the soup:
  • 2 leeks, cleaned and sliced
  • 2 medium potatoes, peeled and diced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste
• For the scallops:
  • 12 large sea scallops, patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions:

1. In a large pot, melt butter over medium heat. Sauté leeks until softened, about 5 minutes. Add potatoes and broth, and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
2. Blend the soup until smooth, then stir in cream. Season with salt and pepper.
3. Heat a skillet over medium-high heat. Add olive oil and butter. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden.
4. Serve the soup in bowls, topped with seared scallops and a sprinkle of fresh herbs.

This scallops in creamy leek and potato soup recipe elevates a comforting classic into an indulgent winter treat. The velvety soup and the perfectly seared scallops create a harmony of flavors and textures that will warm you from the inside out.

Scallops with Cranberry-Walnut Relish and Wild Greens

This festive winter dish features scallops paired with a tangy-sweet cranberry-walnut relish and fresh wild greens. The bright flavors of the relish bring out the natural sweetness of the scallops, while the greens add a refreshing and light contrast. It’s a perfect dish for holiday gatherings or a special winter dinner.

Ingredients:

• For the scallops:
  • 12 large sea scallops, patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
• For the cranberry-walnut relish:
  • ½ cup fresh cranberries
  • 2 tablespoons honey
  • 1 tablespoon orange juice
  • 2 tablespoons walnuts, chopped
• For the greens:
  • 2 cups mixed wild greens (such as arugula or spinach)
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • Salt and pepper to taste

Instructions:

1. Prepare the relish: In a small saucepan, combine cranberries, honey, and orange juice. Cook over medium heat until the cranberries burst and the mixture thickens, about 5-7 minutes. Stir in walnuts and set aside.
2. Toss the wild greens with olive oil, balsamic vinegar, salt, and pepper. Arrange on plates.
3. Heat a skillet over medium-high heat. Add olive oil and butter. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden.
4. Place the scallops on the greens and top with cranberry-walnut relish.

This scallops with cranberry-walnut relish recipe is a vibrant and festive way to enjoy winter flavors. The tart, sweet relish and the fresh greens provide a refreshing contrast to the rich, buttery scallops, making it a perfect centerpiece for any holiday meal or celebration.

Scallops with Winter Squash Puree and Sage Butter

This winter recipe showcases seared scallops served atop a velvety winter squash puree and drizzled with aromatic sage butter. The natural sweetness of the squash pairs beautifully with the golden scallops, while the sage butter adds a layer of warmth and complexity, making it perfect for cozy, seasonal dinners.

Ingredients:

• For the squash puree:
  • 1 medium butternut squash, peeled and cubed
  • 2 tablespoons butter
  • ¼ cup heavy cream
  • Salt and pepper to taste
• For the scallops:
  • 12 large sea scallops, patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
• For the sage butter:
  • 2 tablespoons butter
  • 6 fresh sage leaves

Instructions:

1. Boil or steam the squash until tender, about 15-20 minutes. Blend with butter and cream until smooth, then season with salt and pepper. Keep warm.
2. Heat olive oil and butter in a skillet over medium-high heat. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden. Remove from the skillet.
3. In the same skillet, melt butter for the sage sauce. Add sage leaves and cook until crispy and fragrant.
4. Plate the squash puree, place scallops on top, and drizzle with sage butter.

Scallops with winter squash puree and sage butter is a heartwarming dish that balances sweet, savory, and herbal notes. This simple yet sophisticated recipe is ideal for enjoying the flavors of the season while creating an elegant dining experience.

Scallops in Lemon-Butter Caper Sauce with Parmesan Risotto

Brighten up winter evenings with this elegant recipe featuring scallops in a zesty lemon-butter caper sauce, served alongside creamy Parmesan risotto. The tartness of the capers and lemon complements the rich, buttery scallops, while the risotto provides a luscious and hearty base for the dish.

Ingredients:

• For the risotto:
  • 1 cup Arborio rice
  • 3 cups chicken or vegetable broth
  • 1 small onion, diced
  • 2 tablespoons butter
  • ½ cup grated Parmesan cheese
• For the scallops:
  • 12 large sea scallops, patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
• For the sauce:
  • 2 tablespoons butter
  • 2 tablespoons capers
  • Juice of 1 lemon
  • 1 tablespoon fresh parsley, chopped

Instructions:

1. Prepare the risotto: Heat butter in a saucepan and sauté onion until soft. Add Arborio rice and toast for 2 minutes. Gradually add broth, one ladle at a time, stirring constantly until absorbed. Once cooked, stir in Parmesan cheese and season with salt and pepper. Keep warm.
2. Heat olive oil and butter in a skillet over medium-high heat. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden. Remove and set aside.
3. In the same skillet, melt butter for the sauce. Add capers and lemon juice, and simmer for 1 minute. Stir in parsley.
4. Plate the risotto, place scallops on top, and drizzle with the lemon-butter caper sauce.

This scallops in lemon-butter caper sauce recipe brings a refreshing and luxurious twist to winter meals. Paired with creamy Parmesan risotto, it’s a delightful combination of flavors and textures that’s sure to impress at any gathering.

Scallops with Mushroom and Spinach Cream Sauce

Savor the rich, earthy flavors of this winter dish that pairs seared scallops with a creamy mushroom and spinach sauce. This recipe is a perfect blend of indulgent creaminess, tender scallops, and nutrient-rich spinach, creating a wholesome and comforting meal for chilly nights.

Ingredients:

• For the scallops:
  • 12 large sea scallops, patted dry
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • Salt and pepper to taste
• For the sauce:
  • 1 tablespoon olive oil
  • 1 cup mushrooms, sliced
  • 2 cups baby spinach
  • ½ cup heavy cream
  • 2 cloves garlic, minced
  • 2 tablespoons Parmesan cheese

Instructions:

1. Heat olive oil in a skillet over medium heat. Add mushrooms and sauté until golden, about 5 minutes. Add garlic and spinach, and cook until wilted. Stir in heavy cream and Parmesan cheese, then simmer until thickened. Season with salt and pepper.
2. In another skillet, heat olive oil and butter over medium-high heat. Season scallops with salt and pepper, and sear for 2-3 minutes per side until golden and opaque.
3. Plate the scallops and spoon the mushroom and spinach cream sauce over the top.

Scallops with mushroom and spinach cream sauce is a hearty winter recipe that highlights the richness of seasonal flavors. The creamy sauce and perfectly seared scallops create a delightful balance, making this dish a comforting and elegant choice for dinner.

Note: More recipes are coming soon!