Seared Sea Scallops Over Baby Spinach
Elevate your dinner table with this elegant yet surprisingly simple recipe for Seared Sea Scallops Over Baby Spinach. Perfectly cooked scallops with a golden, caramelized crust are paired with tender, garlicky baby spinach, creating a dish that’s both light and luxurious. A touch of butter and a splash of fresh lemon juice enhance the natural sweetness of the scallops, while a sprinkle of optional red pepper flakes adds a gentle kick. Ready in just 20 minutes, this dish is an ideal choice for a quick yet sophisticated weeknight meal or a romantic dinner for two. Serve it as-is or alongside crusty bread to soak up the flavorful juices. Whether you’re a seafood lover or entertaining guests, this recipe promises to impress.
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Recipe Information
Ingredients
- 12 pieces Sea scallops
- 4 cups Baby spinach
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 clove Garlic
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Rinse the sea scallops under cold water and pat them dry with paper towels. Remove the side muscle if it is still attached.
Season both sides of the scallops with half the salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Swirl the pan to evenly coat.
Once the butter is melted and starts to foam, place the scallops in the skillet, ensuring they are not touching. Sear for 2 minutes without moving them to create a golden crust.
Flip the scallops over and sear the other side for another 2 minutes, or until they are opaque in the center. Remove the scallops from the pan and set them aside.
Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet, along with the minced garlic. Sauté for 30 seconds until fragrant.
Add the baby spinach to the skillet, stirring gently until just wilted, about 1-2 minutes.
Turn off the heat and stir in the lemon juice, remaining salt, black pepper, and red pepper flakes, if using.
To plate, divide the wilted spinach onto two plates and arrange the seared scallops on top.
Serve immediately, optionally garnished with lemon wedges or fresh herbs.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4927 mg | 214% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 0.9 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1221 mg | 26% | |
*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.
