Best 2 Hidden Valley Ranch Crusted Scallops With Spinach Rsc Recipes

Indulge in a culinary symphony of flavors with our succulent Hidden Valley Ranch Crusted Scallops, where the delicate sweetness of sea scallops meets the tangy, creamy embrace of Hidden Valley Ranch seasoning. These tender morsels, enveloped in a golden-brown crust, are perfectly complemented by a vibrant medley of sautéed spinach, sun-dried tomatoes, and a hint of garlic.

Prepare to embark on a flavor journey with our comprehensive collection of recipes, offering variations that cater to every palate. Discover the delectable simplicity of our Air Fryer Scallops, where the heat of the air fryer creates a crispy exterior while preserving the scallops' tender, juicy interior. If you seek a classic preparation, our Pan-Seared Scallops offer a straightforward approach, allowing the natural flavors of the scallops to shine through.

For a delightful twist, our Baked Scallops with Lemon Butter Sauce introduce a burst of citrusy brightness, while our Seared Scallops with Brown Butter and Capers add a touch of sophistication with their rich, nutty風味. And for a taste of the Mediterranean, our Grilled Scallops with Salsa Verde transport you to sun-soaked shores with their vibrant herb sauce.

No matter your culinary preference, our diverse selection of scallop recipes promises an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

HIDDEN VALLEY RANCH CRUSTED SCALLOPS WITH SPINACH #RSC

Hidden Valley Ranch Crusted Scallops With Spinach #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Essentially a one pan meal. It's southern meets coastal with bacon, butter, seafood, and wilted spinach.

Provided by kcmart10

Categories Weeknight

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) packet Hidden Valley Original Ranch Seasoning Mix
4 slices bacon
1 lb sea scallops, patted dry
1 tablespoon butter
12 ounces Baby Spinach, fresh
1 garlic clove, sliced thin
1/2 shallot, sliced thin
1/4 cup parmesan cheese, grated
1 lemon, juice of

Steps:

1) In a cool skillet, start cooking your bacon over medium/low heat until crispy. (The lower the heat, the more bacon fat you'll render out, which is good.).
2) In a small plastic sealable bag, combine 1/2 the packet of Hidden Valley Original Ranch Seasoning Mix, parmesan cheese, and scallops. Gentle mix/coat the scallops in the mixture.
3) Once the bacon is crispy, remove from skillet, and turn heat up to medium. Keep ALL the fat in there. Sear the scallops on one side, roughly 2-3 minutes. Do not move them until they have cooked about halfway through. Then flip to the other side and sear another 1.5-2 minutes. Then remove from the pan.
4) Add the garlic, shallots, butter, and other half of Hidden Valley Original Ranch Seasoning Mix to the pan. Sauté for 2-3 minutes, and then add you spinach and allow it to steam and wilt, stirring after about 1-2 minutes. Then add the lemon juice and crumble up the bacon into the spinach.
5) Create a small bed of spinach on your plate and place your scallops on top of it. Enjoy!

SCALLOPS WITH WILTED SPINACH

Scallops with Wilted Spinach image

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)

Steps:

In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

Tips:

To ensure the scallops are cooked evenly, make sure they are all about the same size.
For the best flavor, use fresh spinach. If using frozen spinach, be sure to thaw and drain it thoroughly before using.
If you don't have Hidden Valley Ranch dressing mix, you can substitute another dry ranch dressing mix or make your own.
To get a crispy crust on the scallops, make sure the oil in the skillet is hot before adding them.
Be careful not to overcrowd the skillet when cooking the scallops. If the pan is too crowded, the scallops will not cook evenly.
Serve the scallops immediately after cooking to ensure they are hot and crispy.

Conclusion:

Hidden Valley Ranch crusted scallops with spinach is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The scallops are crispy on the outside and tender on the inside, and the spinach adds a pop of color and flavor. This dish is sure to be a hit with the whole family.