Garlic Butter Scallops & Spinach
When you want a fancy-feeling dinner without spending an hour in the kitchen.
If you're exhausted but still want to feel like you enjoyed a real meal tonight, these seared scallops are your best friend. They cook incredibly fast and pack a massive punch of flavor thanks to the garlic butter sauce. You don't need any fancy techniques—just a hot pan and a few minutes of attention. The spinach wilts down in seconds, creating a silky bed for the buttery scallops. It feels like a high-end bistro plate, but it’s actually a low-effort win for a Tuesday night. Serve it with a piece of crusty bread to soak up that leftover garlic butter and call it a night.
Ingredients
- 10 oz large sea scallops
- 4 tbsp unsalted butter
- 3 unit garlic, minced
- 2 cup fresh baby spinach
- 1 tsp lemon juice
- 1 pinch salt
- 1 pinch black pepper
- 1 tbsp olive oil
Method
- 1 Pat the scallops very dry with paper towels and season both sides with salt and pepper.
- 2 Heat the olive oil in a heavy skillet over medium-high heat until it just begins to shimmer.
- 3 Add the scallops to the pan. Sear undisturbed for 2 minutes until a golden crust forms, then flip.
- 4 Reduce heat to medium. Add the butter and minced garlic to the pan; cook for 1 minute until fragrant.
- 5 Toss in the spinach and squeeze of lemon juice. Stir everything together for 1-2 minutes until the spinach is wilted.
- 6 Remove from heat immediately and plate the scallops over a bed of the buttery greens.
Variations
- Add some heat — Add 1/4 teaspoon of red pepper flakes along with the garlic for a spicy kick.
- Vegetarian swap — Replace scallops with thick slices of cauliflower steak or cubed firm tofu.
Notes
Make sure your scallops are patted dry; moisture is the enemy of a good sear! If they don't look 'dry' before hitting the pan, they will steam instead of crusting.
Equipment that helps
- Cast iron or heavy skillet — Holds heat consistently to ensure the scallops sear properly without sticking.
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