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Seared Scallops over Wilted Spinach


Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

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  • 2 tsp olive oil
  • 1 pound sea scallops, patted dry
  • Pinch salt
  • Freshly ground black pepper
  • 1/3 cup minced shallots
  • 1/2 cup dry white wine
  • 10 ounce bag baby spinach
  • 1 tablespoon fresh lemon juice



Step 1

Heat oil on medium-high heat in large heavy skillet. Add scallops and cook undisturbed for 2 minutes per side.

Remove scallops and keep warm.

Add shallots and stir; add wine to deglaze the pan, scraping bits from the bottom, then add spinach. Cook for 2 minutes, until wilted. Add lemon juice.

Divide spinach among four plates and top with warm scallops.

Serves Four

Per serving: Calories 153, Calories from Fat 32, Total Fat 3.5g (sat 0.3g), Cholesterol 35mg, Sodium 296mg, Carbohydrate 6.6g, Fiber 2.1g, Protein 21.2g

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