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Michael Symon's seared Scallops


Michael Symon

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  • 1/2 cup white wine
  • olive oil
  • 1/3 cup Golden raisins
  • 10 lg scallops, patted dry
  • salt and pepper
  • 10 oz baby spinach
  • 3 tbsp. butter
  • 1/3 cup pistachios, toasted and roughly chopped
  • 1 orange, zest and juice
  • 1/4 cup parsly, packed and chopped



Step 1

Heat 2 lg sauté pans over med-high heat. Heat sm sauté pan over med-high heat and add wine and raisons. Bring up to a simmer and cook for 3 min. Add 3 tbsps. of olive oil to one of the lg pans. Season scallops on both sides with s & p and place into pan. Let them sit 2-3 mins without touching, insuring a dark golden sear. In the other lg pan add 3 tbsps. olive oil and spinach with s & p. Toss to coat, wilt, and remove from heat (about 45 seconds). Flip scallops over and add half the butter. Once butter browns, add wine and rasin mixture to the pan. Add pistachios, orange juice and zest, then the rest of the butter. Swirl to emulsify and add parsley. Toss everything to coat. Plate spinach with scallops on top.

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