Description
Sweet scallops meet savory garlic spinach for a delightful dinner. A quick, elegant meal perfect for any night.
Ingredients
Units
For the Scallops
- 10 Sea Scallops
- Salt and pepper
- 2 tbsp olive oil
- 2 tbsp butter
For the Garlic Spinach
- 1 teaspoon olive oil, if needed
- 1/4 - 1/3 cup onion, chopped fine
- 3 garlic cloves, minced
- 10 oz fresh spinach, washed
- Salt and pepper, to taste
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
- If there is only a little liquid left in the skillet, add the additional teaspoon of olive oil.
- Add the onion and garlic and saute for about 2 minutes, stirring frequently.
- Add the spinach — it will overflow the pan but reduces quickly — and toss lightly until wilted. Season with salt and pepper.
- Place the spinach on a serving plate and top with the scallops.
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