Dinner
Scallops with Spinach
30min
4 servings
This elegant and healthy dish features tender, succulent scallops paired with a bed of fresh, vibrant spinach. The scallops are seared to perfection and served alongside the spinach, which is lightly sautéed with garlic and lemon. This quick and easy meal is perfect for a special occasion or a delightful weeknight dinner, offering a delicious balance of flavors and textures.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
1 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:

Shellfish
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the scallops
Rinse the scallops under cold water and pat them dry with paper towels. Remove the small side muscle from each scallop if present.
Season the scallops
Season both sides of the scallops with salt and black pepper.
Prepare the spinach
Rinse the spinach and remove any tough stems.
Prepare the garlic
Mince the garlic cloves.
Prepare the lemon
Zest and juice the lemon.
Cook the spinach
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the spinach and cook, stirring occasionally, for 2-3 minutes, or until wilted. Remove the spinach from the skillet and set aside.
Cook the scallops
In the same skillet, heat the remaining 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat. Once the butter has melted and the pan is hot, add the seasoned scallops in a single layer. Cook for 2-3 minutes on each side, or until golden brown and slightly firm to the touch.
Add the lemon zest and juice
Reduce the heat to low and add the lemon zest and juice to the skillet. Stir gently to coat the scallops evenly. Cook for an additional 30 seconds to 1 minute.
Serve
Divide the sautéed spinach among four plates. Top each serving with the seared scallops and any remaining pan sauce. Serve the Scallops with Spinach hot.

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