Scallops With Spinach



  • 4 tablespoons olive oil
  • 1 tablespoon butter
  • 6 garlic cloves (coarsely chopped)
  • 1/2 teaspoon red pepper flakes
  • 1 pound baby spinach leaves (fresh, rinsed)
  • 1 cup juice (2 lemons, about ¾ of a)
  • 15 sea scallops (large, about a pound rinsed and patted dry with paper towels.)
  • 1/2 cup white wine
  • 2 tablespoons chopped parsley
  • salt
  • pepper
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    1. In a large saute pan heat three tablespoons of the olive oil, 1 teaspoon of the garlic and 1/4 teaspoon of the red pepper flakes. When the garlic just begins to turn brown put in handfuls of the spinach. Allow the bottom layer to wilt and then stir the spinach around. When all of the spinach is just wilted, turn off the heat. Add 1/2 of the lemon juice, another teaspoon of the garlic and a pinch of sea salt. Toss it all together, then put it in a serving container and cover to keep warm.
    2. Wipe out the pan. Heat the remaining 1 tablespoon of olive oil, add the butter, and allow it to melt over medium high heat. Swirl the butter/ oil mixture around in the pan to blend. When it begins to bubble lightly, add the scallops. Allow to brown on each side (about 2 minutes per side). Be sure to allow plenty of space between the scallops or they will brown instead of steam.
    3. Remove scallops from heat and cover to keep warm. Add white wine, red pepper flakes, remaining garlic and lemon juice to the pan. Turn heat up to high. Stir regularly and watch closely. Allow the sauce to reduce by half, it will turn a dark golden brown.
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    NutritionView More

    Sodium13% DV310mg
    Fat26% DV17g
    Protein22% DV11g
    Carbs4% DV13g
    Fiber4% DV<1g
    Calories260Calories from Fat150
    Total Fat17g26%
    Saturated Fat3.5g18%
    Trans Fat
    Calories from Fat150
    Total Carbohydrate13g4%
    Dietary Fiber<1g4%
    Vitamin A
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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