Seared Scallops with Baby Spinach
Elevate your dinner table with the elegant simplicity of Seared Scallops with Baby Spinach, a flavorful dish that pairs succulent, golden-crusted scallops with vibrant, garlicky spinach. This quick and easy recipe, ready in just 25 minutes, highlights key ingredients like fresh, dry-packed scallops, zesty lemon, and a touch of crushed red pepper flakes for optional heat. The scallops are seared to perfection in a buttery olive oil mixture, creating a caramelized crust that complements the tender spinach sautéed in garlic and spices. Perfect for a romantic dinner or a gourmet weeknight meal, this dish is both impressive and light, bursting with citrusy brightness and rich savory notes. Serve immediately for a stunning presentation that will delight your taste buds and make dinner feel extraordinary.
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Recipe Information
Ingredients
- 12 pieces Scallops (fresh, dry-packed)
- 6 cups Baby spinach
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 piece Lemon (zested and juiced)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Pat the scallops dry with paper towels, removing as much moisture as possible. Season both sides with half the salt and pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter is fully melted and starts to foam, place the scallops in the pan in a single layer, leaving some space between each.
Sear the scallops for 2-3 minutes on one side without moving them, until a golden crust has formed. Gently flip the scallops and sear for an additional 1-2 minutes on the other side. Remove from the skillet and set aside on a plate, tenting with foil to keep warm.
In the same skillet, lower the heat to medium. Add the remaining olive oil and butter, followed by the minced garlic and red pepper flakes (if using). Sauté for 30 seconds or until fragrant, being careful not to burn the garlic.
Add the baby spinach to the skillet in batches, tossing frequently to wilt evenly. Sprinkle with remaining salt, black pepper, and a small pinch of lemon zest. Cook for 2-3 minutes until all the spinach is wilted but still vibrant green.
Return the scallops to the skillet to gently rewarm, spooning some of the butter-garlic mixture over them. Drizzle with fresh lemon juice before removing from the heat.
Plate the baby spinach in an even layer on serving plates and arrange the scallops on top. Garnish with extra lemon zest if desired. Serve immediately.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 3087 mg | 134% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 1.7 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1293 mg | 28% | |
*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.
