This elegant dish combines the delicate sweetness of seared scallops with the earthy flavors of wilted spinach. Perfect for a special dinner or a quick weeknight meal, this recipe highlights the natural taste of fresh scallops, complemented by the simplicity of garlic-infused spinach. The golden-brown crust on the scallops provides a delightful contrast to the tender, silky spinach, making every bite a harmonious blend of textures and flavors.
Ingredients:
- 12 large sea scallops
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 large shallot, finely chopped
- 1 pound fresh spinach, washed and dried
- Salt and pepper, to taste
- 1 lemon, cut into wedges
Instructions:
- Prepare the Scallops: Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
- Sear the Scallops: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and the pan is hot, add the scallops, making sure they are not crowded. Cook for about 2 minutes on each side until they develop a golden-brown crust and are just opaque in the center. Remove the scallops from the pan and set aside.
- Wilt the Spinach: In the same skillet, reduce the heat to medium and add the remaining tablespoon of butter. Add the minced garlic and shallot, and sauté until fragrant, about 1-2 minutes. Add the spinach to the pan and cook, stirring occasionally, until the spinach is wilted but still vibrant green, about 2-3 minutes. Season with salt and pepper to taste.
- Serve: Divide the wilted spinach among plates, and place the seared scallops on top. Garnish with lemon wedges and serve immediately.
This dish pairs beautifully with a crisp white wine and a side of crusty bread. Enjoy!
