scallops and spinach recipe

Written ByJenny Smyth Posted on
scallops and spinach recipe
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The Best scallops and spinach recipe

I’ve always been a fan of scallops, and when I discovered this recipe that pairs them with spinach, I knew I had to try it. The dish has its roots in Mediterranean cuisine, where scallops are a staple ingredient. This recipe is a perfect representation of the flavors and techniques that define this region’s cooking style.

The combination of tender scallops and fresh spinach, cooked in a light and citrusy sauce, is absolute perfection. I make this recipe for my family whenever we’re looking for something new and exciting to try. My kids love it, and it’s also a great option for a quick and easy weeknight meal.

The best part is that it’s incredibly healthy, with the spinach providing a boost of iron and antioxidants while the scallops offer lean protein. When I’m looking for a dish that’s both delicious and nutritious, I turn to this scallops and spinach recipe without hesitation. The technique of searing the scallops in a hot pan until they’re golden brown is key to achieving the perfect texture.

It’s a technique that requires some skill but is well worth the effort. The result is a dish that’s both impressive and mouthwatering. I’ve made this recipe countless times, but every time it feels like a special treat.

Whether you’re serving it at home or taking it to a potluck dinner, this scallops and spinach recipe is sure to be a hit.

Seared Scallops with Sauteed Spinach

Seared Scallops with Sauteed Spinach

4.6 from 904 votes

Pan-seared scallops with a golden crust served over a bed of garlicky sauteed spinach. This quick and elegant dish is perfect for a weeknight dinner or a special occasion.

Prep Time10 mins
Cook Time10 mins
Resting Time0 mins
Total Time20 mins
Servings: 2Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Scallops

12 large sea scallops (about 1 pound)
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and freshly ground black pepper to taste

For the Spinach

1 tablespoon olive oil
3 cloves garlic, minced
10 ounces fresh baby spinach
Salt and freshly ground black pepper to taste
1 tablespoon lemon juice

👨‍🍳Directions

1Pat the scallops dry with paper towels to remove excess moisture.
2Season both sides generously with salt and black pepper.
3Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering.
4Add the scallops in a single layer without crowding, and sear for 2 to 3 minutes until the bottom is deep golden brown.
5Add 2 tablespoons of butter to the skillet, then flip the scallops using a spatula.
6Cook for another 2 to 3 minutes until the second side is golden brown and the scallops are just opaque in the center.
7Transfer the scallops to a plate and set aside.
8Reduce the heat to medium and add 1 tablespoon of olive oil to the same skillet.
9Add the minced garlic and saute for 30 seconds until fragrant, stirring constantly.
10Add the fresh spinach in batches, stirring with tongs, and cook for 2 to 3 minutes until wilted.
11Season with salt and pepper, then drizzle with lemon juice and toss to combine.
12Divide the sauteed spinach between two plates and top with the seared scallops.
Serve immediately.

🔧Equipment

Large non-stick skillet
Paper towels
Spatula
Plate

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 720mg🌾Total Carbs: 8g🥦Dietary Fiber: 3g🍬Sugars: 1g🥩Protein: 30g

📝Notes

For the best sear, ensure scallops are very dry before cooking. Do not overcrowd the pan; cook in batches if necessary. Fresh scallops are preferred over frozen for texture.

Watch Video Of How Seared Scallops with Sauteed Spinach Works

This scallops and spinach recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck dinner. The combination of tender scallops, fresh spinach, and citrusy sauce is absolute perfection.

When reheating leftovers, simply cook them in the pan until heated through. You can also store leftover cooked scallops in an airtight container in the fridge for up to three days.

❓ Frequently Asked Questions About Seared Scallops with Sauteed Spinach

Q: What type of scallops should I use?

This recipe works best with dry-packed scallops, which have been treated to remove excess moisture.

Q: Can I substitute other greens for the spinach?

Yes, you can use other leafy greens like kale or collard greens in place of spinach.

Q: How do I ensure the scallops are cooked through?

Cook the scallops until they’re opaque and firm to the touch.

Q: What if I don’t have lemon juice?

You can substitute lime juice or vinegar if you don’t have lemon juice on hand.

Q: Can I make this recipe ahead of time?

No, it’s best to cook the scallops just before serving for optimal flavor and texture.

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