Pan Seared Scallops with Spinach
Elevate your weeknight dinner game with this elegant yet simple recipe for Pan Seared Scallops with Spinach! Perfectly caramelized sea scallops, with their golden crust and tender interior, are paired with a vibrant bed of garlicky sautéed spinach. A touch of butter, a splash of dry white wine (optional), and a refreshing squeeze of lemon elevate the flavors, creating a restaurant-worthy dish in just 25 minutes. This recipe combines luxurious seafood and nutrient-packed greens for a wholesome meal that’s as flavorful as it is visually stunning. Serve it with crusty bread or steamed rice to soak up the luscious pan sauce for the ultimate seafood indulgence. Whether you're planning a romantic dinner or a healthy family meal, this recipe is a surefire hit!
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 0.5 teaspoons kosher salt
- 0.5 teaspoons freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 0.25 cups dry white wine (optional)
- 8 cups fresh spinach
- 1 tablespoon lemon juice
Instructions
Pat the sea scallops dry with a paper towel to ensure a good sear. Season both sides with kosher salt and freshly ground black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering but not smoking.
Place the scallops in the skillet, making sure they are not touching. Sear the scallops for 2-3 minutes on one side without moving them until they develop a golden-brown crust.
Flip the scallops gently using tongs and cook for an additional 2-3 minutes on the other side. The scallops should be opaque and slightly springy to the touch but not rubbery. Remove the scallops from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the unsalted butter. Allow it to melt, then add the minced garlic. Sauté for 30-60 seconds until fragrant.
If using, pour in the dry white wine and scrape the browned bits from the bottom of the skillet. Simmer for 1-2 minutes to reduce slightly.
Add the remaining tablespoon of olive oil to the skillet, then toss in the fresh spinach. Season with a pinch of salt and cook, stirring frequently, for 2-3 minutes until the spinach is wilted.
Drizzle the wilted spinach with lemon juice and stir to combine.
To serve, plate the sautéed spinach on individual plates or a serving platter and place the seared scallops on top. Drizzle with any remaining pan sauce, if desired.
Serve immediately with crusty bread or steamed rice on the side.
Nutrition Facts
Calories |
976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 2887 mg | 126% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 1.0 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1260 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
