Description
Elegant, fast, and full of flavor—this 30-minute showstopper brings golden scallops and lemony spinach together for a cozy, crowd-pleasing meal. Whether it’s a special dinner or a weeknight upgrade, this one-pan wonder delivers restaurant vibes with zero stress.
Ingredients
-
4 lbs dry-packed scallops
-
Salt & pepper, to taste
-
4 tsp butter + 2 tsp olive oil
-
4 garlic cloves, minced
-
4 bunches spinach (10–12 oz each)
-
Juice of 2 lemons
-
Crushed red pepper flakes (optional)
-
Lemon zest & wedges, for garnish
Instructions
-
Prep scallops: Pat dry, season generously.
-
Sear: In batches, sear scallops in hot butter/oil mix, 2–3 mins per side. Don’t overcrowd! Transfer to plate.
-
Spinach time: In same pan, melt remaining butter, add garlic (30 secs), then stir in spinach until wilted.
-
Finish: Season with salt, pepper, lemon juice, and red pepper flakes. Divide spinach onto plates, top with scallops.
-
Garnish: Add zest, wedges, and a crack of pepper.
Notes
-
Dry scallops = perfect sear
-
Sear in batches for golden crust
-
Use tongs for easy spinach toss
-
Keep pan juices for drizzling
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 250 cal Per Serving
- Fat: 10g
- Carbohydrates: 4g
- Protein: 30g