Finding an impressive yet easy dinner option for date nights or special occasions can feel like a real challenge. Between juggling work deadlines and family commitments, most of us don’t have hours to spend in the kitchen preparing complicated meals that require dozens of ingredients or fancy techniques.
That’s where these seared scallops over wilted spinach come in: they’re quick to prepare, look fancy enough for company, and taste amazing without requiring chef-level skills. Plus, you only need a handful of ingredients to pull this restaurant-worthy dish together in about 20 minutes.
Why You’ll Love These Seared Scallops
- Quick preparation – Ready in just 20-30 minutes, this elegant seafood dish is perfect for those busy weeknights when you want something special but don’t have hours to spend in the kitchen.
- Restaurant-quality results – With just a few simple techniques, you’ll get perfectly seared scallops with a golden-brown crust and tender center – just like you’d get at an upscale restaurant.
- Healthy and light – This low-carb, protein-rich meal paired with nutrient-packed spinach makes a perfect choice for anyone watching their calories while still wanting something satisfying.
- Simple ingredients – You only need a handful of basic ingredients to create this impressive dish, and most of them are probably already in your kitchen.
What Kind of Scallops Should I Use?
For the best seared scallops, look for “dry” or “chemical-free” sea scallops rather than “wet” scallops that have been treated with sodium tripolyphosphate. Dry scallops have a natural tan or pinkish color, while treated ones often appear artificially white. Size matters too – you’ll want to choose large sea scallops (often labeled as U10 or U12, meaning there are 10-12 scallops per pound) rather than smaller bay scallops, since the larger ones are better suited for searing. Before cooking, make sure to pat your scallops completely dry with paper towels and remove the small side muscle if it’s still attached. Fresh scallops are best, but if you’re using frozen ones, thaw them in the refrigerator overnight and pat them very dry before cooking.
Options for Substitutions
While some ingredients in this recipe are essential, there are a few swaps you can try:
- Sea scallops: Sea scallops are really the star here and can’t be easily substituted. However, if you absolutely can’t find them, large shrimp (peeled and deveined) can work – just adjust cooking time to about 2-3 minutes per side.
- Baby spinach: Regular spinach works fine, just remove the stems and tear larger leaves into smaller pieces. You can also use Swiss chard or baby kale, though kale will need an extra minute or two to wilt.
- Butter and olive oil: You can use all butter or all olive oil instead of the combination. If using only olive oil, add a tiny pat of butter at the end for flavor.
- Fresh lemon juice: While fresh is best, you can use bottled lemon juice in a pinch – start with 1 tablespoon and adjust to taste. White wine vinegar can also work as a last resort – use half the amount.
- Fresh garlic: If you’re out of fresh garlic, use ½ teaspoon of garlic powder or 1 teaspoon of pre-minced garlic from a jar.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking scallops is not drying them thoroughly before searing – pat them completely dry with paper towels and season just before cooking, or you’ll end up with steamed rather than beautifully seared scallops. Getting your pan hot enough is crucial (it should be smoking slightly), but don’t overcrowd the pan – leave at least an inch between each scallop so they can develop that golden crust you’re looking for. Another common error is moving the scallops too soon; let them cook undisturbed for 2-3 minutes on each side, and only flip them once – constantly moving them around prevents that perfect golden crust from forming. For the spinach, avoid overcooking it with the garlic – a quick 1-2 minute wilt is all you need, as it will continue to soften from residual heat.
What to Serve With Seared Scallops?
Since seared scallops are pretty fancy on their own, they pair perfectly with simple sides that won’t steal the show. A scoop of creamy risotto or fluffy white rice makes an excellent base to soak up all those tasty pan juices. For extra veggies beyond the spinach, try roasted asparagus or a mix of sautéed mushrooms – both work really well with the scallops’ mild, sweet flavor. If you want to make it even more special, serve some crusty bread on the side to mop up every last bit of the buttery sauce, and maybe add a glass of chilled white wine to complete your restaurant-style meal at home.
Storage Instructions
Keep Fresh: Already cooked scallops can stay in the fridge for up to 2 days in an airtight container. Keep the wilted spinach separate from the scallops to maintain the best texture. I recommend eating this dish fresh though, as seafood is always best right after cooking!
Prep Ahead: If you want to get ahead, you can clean and dry your scallops, and prep your garlic and lemon up to a day before. Just keep the scallops covered in the fridge. Remember to bring them to room temperature about 15 minutes before cooking for the best sear.
Serve Again: To enjoy leftover scallops, gently warm them in a pan over low heat just until heated through – about 1-2 minutes per side. Be careful not to overcook them as they can get tough. For the spinach, a quick toss in a warm pan will bring it back to life.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 70-75 g
- Fat: 15-20 g
- Carbohydrates: 10-15 g
Ingredients
- 20 ounces large sea scallops
- Salt and pepper to taste
- 2 teaspoons butter
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 6 ounces baby spinach (cleaned and dried, with tough stems removed)
- Juice from a fresh lemon
Step 1: Prepare the Scallops
Pat the sea scallops dry using a paper towel to remove any excess moisture; they should feel a bit sticky to the touch.
Once dry, season the scallops with salt and pepper on both sides to enhance their natural flavors.
Step 2: Sear the Scallops
In a large skillet, heat butter over medium-high heat until melted and hot.
Carefully place the seasoned scallops in the skillet, ensuring they do not touch each other.
Cook them undisturbed for 2-3 minutes.
Check one scallop to see if the bottom has developed a golden brown crust, then turn all the scallops over.
If you have more scallops than fit comfortably in the pan, work in batches to avoid overcrowding.
Step 3: Finish Cooking the Scallops
Continue cooking the scallops on the other side for an additional 3-4 minutes, or until they have a golden brown crust and the centers appear opaque.
It’s crucial not to overcook them to avoid a rubbery texture.
Once done, transfer the scallops to a plate and keep them warm while you prepare the spinach.
Step 4: Sauté the Spinach
Without cleaning the skillet, swirl in some olive oil and place it back over medium heat.
Add minced garlic and sauté for about a minute until fragrant.
Introduce the spinach to the pan, turning it often until it’s wilted, which should take about 1-2 minutes.
Season the wilted spinach with a bit of salt to taste.
Step 5: Serve and Garnish
To serve, place the spinach on a serving plate and arrange the warm scallops over the top.
Finish the dish by squeezing fresh lemon juice over the scallops and spinach for a burst of freshness.
Serve immediately and enjoy!