Spinach and mustard scallops

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Spinach and mustard scallops
  • 20 gram butter
  • 1 medium brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 1 1/2 teaspoon black mustard seeds
  • 300 gram spinach, trimmed, shredded finely
  • 2/3 cup (160ml) cream
  • 24 scallops, roe removed (600g), on the half shell
  • 1/2 cup (35g) stale breadcrumbs


Spinach and mustard scallops
  • 1
    Melt butter in medium frying pan; cook onion and garlic, stirring, about 5 minutes or until onion softens. Add seeds and spinach; cook, stirring, about 2 minutes or until spinach wilts. Add cream; bring to a boil, remove from heat.
  • 2
    Preheat grill.
  • 3
    Remove scallops from shells; rinse and dry shells. Return scallops to shells; grill scallops about 5 minutes or until cooked. Top scallops with spinach mixture then breadcrumbs; grill until browned lightly.

More From Women's Weekly Food