Pan Seared Scallops with Sauteed Spinach

$0.00 Cooking Fee
Serving Size: 4 scallops with 1/2 cup spinach
Recipe adapted from:
Mayumi Tavalero
Large sea scallops are sauteed and placed on a bed of garlic spinach, then topped with a rich lemon-butter sauce. Note: Best eaten shortly after cooking.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving
*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.