Seared Scallops with Wilted Spinach Recipe (2024)

Here's a little tip from one seafood lover to another: whenever you spot scallops on sale, stock up! They're high in protein, low in calories, and cook VERY quickly. You'll always be a half-hour away from dinners like this or broiled scallops if you keep a bag of frozen scallops in the freezer.

This strategy is why I can have sweet, juicy scallops on a bed of baby spinach on a special occasion. It's the low-carb companion to delicious scallops fettuccine, which uses the same simple pan-sear technique. Both are perfect for elegant, no-fuss dinners.

By the way, the same rationale works for keeping a bag of shrimp in the freezer. Plus, you can usually swap out these seafood superstars. Cauliflower grits and shrimp and this rock shrimp recipe with lemon butter sauce are fantastic with scallops, too.

Ingredient Notes

Here's what you'll need to make delicious seared scallops and spinach:

Directions with Pictures

Here's how to wilt spinach and make this pan-seared sea scallops recipe all in the same pan:

Pat sea scallops dry with paper towels to remove any excess moisture. They should be a bit sticky to the touch. Season with salt and pepper.

Heat a little butter in a large skillet over medium-high heat. Place the scallops in the hot pan and cook untouched for about 2-3 minutes. Peek at one and turn them all over when the bottoms develop a nice sear.

Cook scallops for 3-4 minutes more or until a golden brown crust develops and the centers are opaque. Don't overcook them, or they will be rubbery and chewy. Remove scallops to a plate and keep warm.

Swirl a little bit of olive oil in the pan over medium heat. There's no need to clean it first! Add garlic and cook for one minute before adding spinach. Turn spinach to wilt it.

Serve scallops on a bed of spinach with a squeeze of fresh lemon juice. I like to sprinkle fresh Parmesan cheese over the top too!

Top Tips for the Perfect Sear

Follow these tips to achieve a perfect buttery, caramelized outside crust on each scallop:

• Make sure the scallops are dry!
• Don't place scallops into the skillet until it's nice and hot.
• Add enough butter to the pan to form a thin layer, but not so much that the scallops are swimming and don't have a chance to sear.
• Cook scallops in batches if necessary so that they are not crowded and you can quickly turn each one over when done.
• Practice makes perfect!!!

What's the difference between "wet" and "dry" scallops?

Wet scallops are treated with sodium tripolyphosphate (STP). They are safe to consume but the scallops will soak up extra liquid. On the other hand, dry scallops don't have any extra water weight. Dry scallops will sear better.

Can you sear scallops in a non-stick pan?

Yes indeed. We used a large non-stick skillet. If you have a wrought iron pan or aluminum pan, it will work, too, of course.

Storage and Reheating

Reheating scallops can be tricky because they will become rubbery if overcooked. The key is to cook them at a low temperature. We recommend using the stovetop. But if you happen to use the microwave, use short 30-second bursts until heated through.

Storeleftover scallops and spinach in an airtight container. Keep it in the refrigerator for up to 3 days.

To reheat, add a little olive oil or butter to a pan. Add the scallops to the pan and heat over medium-low heat for 1-2 minutes. Covering the pan with a lid will speed up the process.

What to Serve with Scallops and Spinach

When scallops are on the menu, you need a plan to make a robust meal to enjoy just the right amount of perfectly cooked scallops. The standard portion for scallops is about 4-5 larger-sized scallops or about 5 ounces.

You are almost to a full meal because the scallops are served with lots of fresh spinach. Toss cherry tomatoes into the spinach for a vibrant contrast in color and pine nuts for a bit of crunch. Finally, add a side of roasted cauliflower rice, vegetable rice pilaf, or cheesy mushroom quinoa to round out a very satisfying and delicious meal.