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Pan Seared Scallops and Spinach


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  • 1 pound sea Scallops (about 20-24)
  • Salt
  • 1/2 C. Diced Red Bell Pepper
  • 2 T Finely Chopped Shallots
  • 1 Lemon
  • 1 t. Olive Oil
  • 1 package (about 10 oz.) Baby Spinach
  • Pepper
  • 1 T. Butter


Servings 4
Preparation time 15mins
Cooking time 27mins


Step 1

1. Remove muscle from the side of each scallop. Wash under cold running water and pat dry. Lightly season with salt.
2. Dice pepper and chop shallots. Zest 1 t. lemon and Squeeze 1 T. juice.
3. Heat skillet over high heat 5 min. Add olive oil, bell pepper, shallots. Cook and stir 1 minute. Add spinach, lemon zest, juice, salt and pepper. Cook 2 minutes or until spinach starts to wilt. Remove to serving platter. Discarding any liquid from skillet.
4. Return skillet to high heat for 2-3 minutes. Lightly spray with nonstick cooking spray. Add scallops. Cook 2-3 minutes each side, until golden brown, turning once. Add butter and toss to coat.
5. Place scallops on a bed of spinach to serve.

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