Sea Scallops with Spinach and Oranges
Elevate your dinner table with the refined flavors of Sea Scallops with Spinach and Oranges, a dish that artfully combines sweet citrus notes with the savory richness of seared scallops and sautéed greens. This quick and elegant recipe features succulent sea scallops seasoned with paprika and golden-seared to perfection, paired with tender baby spinach wilted in garlic and a hint of white wine for added depth. Fresh orange segments add a burst of brightness to every bite, creating a harmonious balance of flavors. Perfect for a sophisticated weeknight meal or a special occasion, this 30-minute recipe is not only visually stunning but also bursting with vibrant, fresh ingredients. Serve it as a light yet satisfying entrée and impress your guests with this gourmet masterpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces sea scallops
- 4 cups baby spinach
- 1 piece large orange
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground paprika
- 0.25 cup white wine (optional)
Instructions
Pat the sea scallops dry with paper towels to ensure a good sear. Season them on both sides with salt, black pepper, and paprika.
Peel the orange and separate the segments. Slice each segment into halves and set aside.
Mince the garlic cloves and set aside.
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Add the scallops to the skillet in a single layer, ensuring they are not overcrowded. Sear for 2-3 minutes on one side, then flip and cook for another 2 minutes or until golden brown and opaque in the center. Remove the scallops from the skillet and set them aside on a plate.
Reduce the heat to medium and add 1 tablespoon of butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
If using, add the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
Add the remaining 1.5 tablespoons of olive oil and the baby spinach to the skillet. Cook, stirring frequently, until the spinach is wilted, about 2-3 minutes. Season with a pinch of salt and pepper to taste.
Add the orange segments to the spinach mixture and gently toss to combine. Let them warm through for 30 seconds.
Plate the sautéed spinach and orange mixture, and top with the seared scallops. Melt the remaining 1 tablespoon of butter in the skillet and drizzle it over the scallops for extra flavor.
Serve immediately and enjoy this vibrant and refreshing dish.
Nutrition Facts
Calories |
1159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 4862 mg | 211% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 17.9 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1604 mg | 34% | |
*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.
