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’!
Click here for the spinach recipe.
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Garlic Spinach and Seared Scallops
- Total Time: 13 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore
Description
Sweet scallops meet savory garlic spinach for a delightful dinner. A quick, elegant meal perfect for any night.
Ingredients
- 10 Sea Scallops
- Salt and pepper
- 2 tbsp olive oil
- 2 tbsp butter
Instructions
- Rinse and dry scallops thoroughly with paper towels. If using frozen scallops, thaw in the refrigerator and dry well.
- Season scallops with salt and pepper.
- In a large skillet, heat olive oil and butter until it sizzles when a drop of water is added.
- Add scallops, ensuring each has its own space. Cook 1-1/2-2 minutes per side, turning only once, until nicely browned.
- Remove scallops from pan and set aside.
- Spinach
Notes
- For perfectly seared scallops, ensure they are completely dry before cooking. Excess moisture will prevent browning.
- If fresh spinach isn’t available, substitute 10 oz. of frozen spinach, thawed and squeezed dry.
- Store leftover scallops and spinach separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
Frequently Asked Questions
How do I achieve the perfect sear on the scallops?
Make sure your skillet is hot before adding the butter, and only flip the scallops once to develop a nice golden crust.
Can I use frozen scallops for this recipe?
Yes, but be sure to thaw them completely and pat them dry with paper towels before searing to prevent excess moisture.
What type of spinach should I use for this dish?
Fresh baby spinach is recommended for its tender leaves that wilt quickly and complement the scallops well.
Turned out pretty good!