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Garlic Spinach and Seared Scallops

Garlic Spinach and Seared Scallops

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This easy dinner of garlic spinach and seared scallops takes less than 20 minutes to put together and it’s made all in one pan. Just sear the scallops in a little butter, cook the spinach with garlic until it wilts and serve!

This is one quick and easy dinner that would be a gourmet specialty in Key West. The sea scallops take just 3 minutes to sear and the spinach another 3 minutes and you’ve got an amazing dinner for the family on the table in less than 10 minutes!

Another plus about this seared sea scallops over spinach recipe is that it makes great appetizers for a party. Buy a dozen or so Chinese soup spoons and place one scallop on top of a little spinach on each one and you have a presentation that will WOW your guests. And the taste will just put it over the top. So grab a skillet and get cookin’!

See Also
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Click here for the spinach recipe.

Garlic Spinach and Seared Scallops

Linda Warren
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main
Servings 2 servings

Ingredients
  

Scallops

  • 10 Sea Scallops
  • Salt & pepper
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter

Spinach

  • Click the link above for the recipe.

Instructions
 

Sea Scallops

  • Scallops should be rinsed and dried with a paper towel. I like to blot mine between two sheets until I am sure they are as dry as they can get. If using frozen scallops, let thaw in refrigerator and then proceed to dry well with paper towels. Season scallops with salt & pepper.
  • In a large skillet, heat olive oil & butter until it sizzles when a drop of water is added.
  • Add scallops, giving each of them their own space. Cook 1-1/2-2 minutes on each side, turning only once, or until scallop is nicely browned. Remove from pan and set aside.

Spinach

  • Click the link above for the recipe.

Notes

Wine Pairing: A Chardonnay pairs very well with seafood and dishes containing garlic as it tends to offset some of the spiciness. If you prefer a lighter wine, you could opt for an Albarino or a dry Riesling. Both of these wines work very well with stronger seafoods as their crispness helps accentuate the flavors.

 

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