It’s easy to eat your greens when they are wilted in olive oil and garlic and topped with seared scallops encrusted in a little butter. One pan, less than 30 minutes and you have an elegant, healthy and delicious meal.
Whenever scallops happen to be on sale, I stock up. They are a bit of a delicacy. I know. But, they are oh sooo easy to cook and everyone at our house thoroughly enjoys them. I can’t resist something that is healthy, low-calorie and delicious. Scallops can brighten up any day, especially a week day. 🙂
Meal Time Strategy for Seared Scallops
When scallops are on the menu, here’s a plan to make a robust meal:
- Serve a proper portion of scallops, about 4-5 larger-sized ones…because it is way to easy to pop these little goodies in your mouth.
- Round out the meal with *lots* of fresh spinach. Add another side of rice (or pasta) with freshly grated Parmesan cheese and fresh parsley stirred in.
The key to this dish is cooking the scallops just until they are done. If they are overcooked they become tough and chewy. When searing scallops in a pan, allow them to cook untouched for about 3 minutes before turning them to the other side. Turn over the scallops and repeat. The sides of the scallops will be white and opaque when they are done.
- 20-24 sea scallops
- salt and pepper
- 2 teaspoons butter or margarine
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 6 ounces baby spinach, washed and dried
- Juice from fresh lemon
- Pat sea scallops dry with a paper towel.
- Lightly sprinkle scallops with salt and pepper on the top and bottom.
- Heat 1 teaspoon of butter in a large pan over medium heat.
- Carefully place half the scallops in the pan and allow them to cook, untouched, for about 2-3 minutes on each side or until the side touching the pan is lightly browned and has a light brown crust. The sides will be opaque when done.
- Remove scallops to a plate and keep warm.
- Add 1 teaspoon of butter to the pan and repeat process with remaining scallops.
- Add olive oil to pan and swirl to coat.
- Add garlic and spinach to the pan and turn in pan for 1-2 minutes until wilted.
- Serve scallops over spinach. Squeeze fresh lemon over the top.
Adapted from SkinnyTaste
A different blogger from the #SundaySupper group shares a #WeekdaySupper recipe Monday through Friday. Be sure to check out this week’s other recipes below. Getting families back to the dinner table is our mission! You can find more recipes on our Pinterest Boards, too. Please join us there for more weekday inspirations!
- Monday – Cindy’s Recipes and Writings – Herb Frittata
- Tuesday – Melanie Makes – Ravioli and Spinach Lasagna
- Wednesday – Noshing With The Nolands – Spring Pea Soup
- Thursday – The Dinner-Mom – Seared Scallops over Wilted Spinach
- Friday – Sue’s Nutrition Buzz – Chicken Saag : Spicy Chicken Smothered In Creamy Spinach Sauce