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Garlic Spinach and Seared Scallops

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



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


  • Click the link above for the recipe.


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.


  • Click the link above for the recipe.


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.