Monday, August 15, 2011

Seared Scallops with Wilted Spinach

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I'll be the first to admit that I was not a fan of scallops before I started dating Chris. Something about the texture weirded me out. He sauteed them one time for me in a simple lemon juice mixture, and he made me fall in love. I guess he's good at that.

I was in the mood to make a nice, fancy meal the other night, so that's exactly what I did. My favorite nights are those where I can enjoy my time in the kitchen, sip on a nice glass of white wine and spend time with some (or one) of my favorite people. I hate having to rush dinner or make something quick, so a long, thought-out dinner is a luxury to me. Although scallops only take a few minutes to cook, I served them with risotto, which takes time and patience. Hope you enjoy this as much as we did!

Printable Recipe


  • 16 oz (about 12-14) sea scallops
  • Salt and fresh pepper
  • 2 tsp butter
  • 1 tsp olive oil
  • 1 shallot, minced
  • 10 oz baby spinach, washed
Wash scallops and pat dry with a paper towel. Season with salt and pepper. Heat a medium size pan on a high flame. When pan is hot, melt 1 tsp butter and place half of the scallops in the pan. Sear without touching them for a few minutes until the bottom forms a nice caramel colored crust. Turn over and cook about another minute or 2, until the center is slightly translucent (you can check this by viewing them from the side) and the bottom is seared. Be careful not to overcook. Remove from the pan and set aside on a warm plate. Add addition tsp butter and cook remaining scallops.

Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts.

Serve the spinach over risotto and top with scallops.

Source: Gina's Skinny Recipes

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