Pan-seared U-10 Scallops filled with grated parmesan cheese and creamed spinach, served with a shallot mignonette sauce.


Yield: 2 Servings




  • 4 Each U-10 Scallops
  • To Taste Salt
  • To Taste Black Pepper
  • 1 Tbsp. Vegetable Oil
  • ½ Cup Spinach Leaves
  • 1 tsp. Garlic, Minced
  • 2 tsp. Lemon Juice
  • ¼ Cup Heavy Cream
  • 1 Tbsp. Parmesan Cheese, Grated

Mignonette Sauce

  • ¼ Cup Red Wine Vinegar
  • 1 Tbsp. Shallot, Minced
  • 1 tsp. Sugar, Granulated
  • To Taste Salt
  • To Taste Black Pepper


  1. In a small mixing bowl, mix together the red wine vinegar, shallot, sugar, salt and black pepper for the mignonette sauce.
  2. Season the U-10 Scallops with salt and black pepper.
  3. In a small saucepan on medium-high heat, sear the U-10 Scallops in the vegetable oil for about 1-2 minutes on each side.
  4. Remove the U-10 Scallops from the heat and cut them in half lengthwise.
  5. In the same pan, add in the spinach and cook for about 1 minute.