Pan Seared Scallops with Sauteed Spinach

Serving Size: 4

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.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook15

Hands-Off Cook0

Passive0

Total Time30

Recipe Serving Size4

Cooking Tools Required

12-inch nonstick skillet

Ingredients

1 tablespoon avocado oil
1/3 cup all-purpose flour
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1 1/3 pound large sea scallop about 4 per person
1 lemon juiced
2 tablespoon unsalted butter cold

For the sautéed spinach:

1 tablespoon extra virgin olive oil
2 clove garlic thinly sliced
1 ½ pound baby spinach rinsed and spun dry
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Heat a large non-stick sauté pan over medium heat. When warm add the olive oil and the garlic. Cook for no more than a minute, being careful not to burn the garlic. Immediately add all the spinach, turning to coat spinach in oil. When spinach is wilted remove from heat. Season with salt and pepper to taste. Arrange on individual plates or a platter.
Place a large non-stick sauté pan over medium heat. When hot add the oil, swirling the pan to coat. Coat each side of the scallops with the flour, shaking off excess, and cook until golden brown on the bottom, about 1-2 minutes. Turn and cook the other side, about 1 more minute. Set scallops aside and keep warm.
Set pan back over heat and add lemon juice along with 2 tablespoons water, scraping the pan with a wooden spatula to release the browned bits. Once sauce has thickened a bit, remove from heat and add 2 tablespoon butter, swirling pan to combine.
To plate, arrange scallops either on top or to the side of the spinach. Pour sauce over scallops.

Reheating Instructions

Heat gently in a saute pan over medium heat until heated through.

Nutrition