Description
Elegant, fast, and full of flavor—this 30-minute showstopper brings golden scallops and lemony spinach together for a cozy, crowd-pleasing meal.
Ingredients
Scale
- 4 lbs dry-packed scallops
- Salt & pepper, to taste
- 4 tsp butter + 2 tsp olive oil
- 4 garlic cloves, minced
- 4 bunches spinach (10–12 oz each)
- Juice of 2 lemons
- Crushed red pepper flakes (optional)
- Lemon zest & wedges, for garnish
Instructions
- Prep scallops: Pat dry, season generously.
- Sear: In batches, sear scallops in hot butter/oil mix, 2–3 mins per side. Don’t overcrowd! Transfer to plate.
- Spinach time: In same pan, melt remaining butter, add garlic (30 secs), then stir in spinach until wilted.
- Finish: Season with salt, pepper, lemon juice, and red pepper flakes. Divide spinach onto plates, top with scallops.
- Garnish: Add zest, wedges, and a crack of pepper.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 60mg
Keywords: Seared Scallops with Spinach