Sauteed Scallops with Spinach: How to Cook It Like a Pro Chef

There’s something truly magical about a perfectly seared scallop. That golden-brown crust giving way to a tender, sweet interior is the hallmark of fine dining, yet it’s entirely achievable in your own kitchen. Today, I’m walking you through my foolproof method for sautéed scallops with spinach that will genuinely impress your dinner guests and might just convince them you’ve been secretly training as a professional chef!

How to Make Sautéed Scallops with Spinach

Quick Overview

This elegant sautéed scallops with spinach dish combines the delicate sweetness of perfectly seared sea scallops with the earthy richness of wilted spinach. The combination results in a restaurant-quality meal that’s unexpectedly easy to make at home. What makes this dish truly special is the contrast between the caramelized exterior of the scallops and their buttery-soft centers, all complemented by garlicky spinach that absorbs the wonderful seafood flavors.

Even better? This impressive dish comes together in just 20 minutes from start to finish, making it perfect for both special occasions and weeknight dinners when you want something extraordinary without spending hours in the kitchen. The secret lies in proper technique rather than complicated ingredients or processes – exactly what we’ll cover today.

The Ingredients I Use to Bring My Sautéed Scallops with Spinach to Life

For the Scallops:

• 1 pound (about 12-16) large sea scallops
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, divided
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 1 lemon, cut into wedges for serving

For the Spinach:

• 2 tablespoons olive oil
• 3 garlic cloves, thinly sliced
• 1 small shallot, finely diced (about 2 tablespoons)
• 1 pound fresh spinach, washed and dried
• ¼ teaspoon red pepper flakes (optional)
• ¼ teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper to taste
• 1 tablespoon fresh lemon juice

Step-by-Step Instructions

Preparing the Scallops

1. Prepare the scallops: Set the scallops on a plate lined with paper towels and gently pat them completely dry using more paper towels. This step is essential excess moisture will interfere with proper searing. If present, remove the small side muscle (the firm, rectangular piece).
2. Season the scallops: Season both sides of the scallops with salt and pepper just before cooking. Avoid seasoning too early, as the salt can draw out moisture.
3. Heat your pan: Place a large stainless steel or cast-iron skillet over medium-high heat. Allow it to get very hot – about 2 minutes. A properly heated pan is crucial for achieving a good sear.
4. Add the oil: Add olive oil to the hot pan and swirl to coat the surface. The oil should shimmer but not smoke.
5. Sear the scallops: Carefully place the scallops in the pan, making sure they’re not touching each other. Let them cook undisturbed for 1.5-2 minutes until a golden-brown crust forms on the bottom.
6. Flip and finish cooking: Add 1 tablespoon of butter to the pan, then flip the scallops. Cook for another 1-1.5 minutes until the second side is golden and the scallops are just opaque in the center. They should still be slightly translucent in the very middle – this prevents overcooking. Take them out of the pan and place them on a warm plate.

Preparing the Spinach

1. Sauté aromatics: In the same pan (no need to clean it), reduce heat to medium and add 2 tablespoons olive oil. Add the sliced garlic and diced shallots, cooking for about 30-45 seconds until fragrant but not browned.
2. Wilt the spinach: Add the spinach in batches if necessary, using tongs to turn it as it wilts to make room for more. Add the red pepper flakes (if using) and grated nutmeg.
3. Season and finish: When all the spinach has wilted (about 2–3 minutes), season with salt and pepper to taste. Stir in fresh lemon juice and the remaining tablespoon of butter, mixing until the butter is fully melted and everything is evenly combined. The spinach should appear glossy, not overly wet.

Serving

1. Plate the dish: Divide the wilted spinach between warm plates, creating a bed for the scallops.
2. Add the scallops: Arrange the seared scallops on top of the spinach, positioning them so they display their beautiful golden crust.
3. Final touch: If there are any pan juices, drizzle them over the scallops. Serve immediately with lemon wedges on the side.

What to Serve Sautéed Scallops and Spinach With

This elegant dish pairs beautifully with several complementary sides:

• Risotto: A simple lemon or saffron risotto makes an excellent starchy companion that won’t overpower the delicate scallops.
• Crusty Bread: A slice of artisanal sourdough or French baguette is perfect for soaking up the flavorful juices.
• Roasted Vegetables: Lightly roasted asparagus, cherry tomatoes, or fennel complement the dish while adding color and texture contrast.
• Citrusy Salad: A light arugula salad with segments of orange or grapefruit and a light vinaigrette brings refreshing acidity.
• Beverages: A crisp Sauvignon Blanc, unoaked Chardonnay, or sparkling water with a squeeze of lemon beautifully complements the delicate flavors.

Top Tips for Perfecting Sautéed Scallops with Spinach

For the Scallops

• Choose the right scallops: Look for “dry-packed” scallops rather than “wet-packed.” Wet-packed scallops are treated with a chemical solution that adds water weight and makes proper searing nearly impossible.
• Temperature matters: Bring scallops to room temperature for 10 minutes before cooking. Cold scallops will lower your pan temperature and prevent proper searing.
• The drying step is non-negotiable: I can’t emphasize enough how important it is to thoroughly pat your scallops dry. Even a small amount of moisture will create steam, preventing that gorgeous golden crust from forming.
• Don’t overcrowd the pan: Cook in batches if necessary. Crowding creates steam and prevents proper searing.
• Resist the urge to move them: Once placed in the pan, don’t touch the scallops until it’s time to flip them. Moving them interrupts the searing process.
• Watch for doneness carefully: Scallops cook very quickly. They should be just opaque, with a slight translucence in the center. Overcooking makes them tough and rubbery.

For the Spinach

• Use mature spinach: Baby spinach works, but mature spinach has more flavor and holds up better to heat.
• Don’t skip the nutmeg: It may seem like an unusual addition, but nutmeg has a natural affinity with spinach that brings out its best qualities.
• Control the moisture: If your spinach releases a lot of liquid during cooking, you can quickly drain the excess before adding the final butter and lemon juice.

Storing and Reheating Tips

Sautéed scallops with spinach is best enjoyed immediately after cooking, as seafood tends to lose its delicate texture when reheated. However, if you do have leftovers:

Storage

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the scallops and spinach together to allow the flavors to continue developing.
• Freezing: I don’t recommend freezing this dish, as the texture of both the scallops and spinach will be significantly compromised.

Reheating

• Low and slow is key: Reheat gently over medium-low heat in a covered skillet, adding a small splash of water to create steam that will help prevent the scallops from becoming tough.
• Alternative use: Instead of traditional reheating, consider flaking the leftover scallops and incorporating them with the spinach into a quick pasta dish or seafood salad.
• Cold option: The leftovers can also be enjoyed cold in a salad, which avoids the texture issues that come with reheating.

This sautéed scallops with spinach recipe showcases how simple ingredients, treated with proper technique, can create a truly outstanding meal. Master this dish, and you’ll have a go-to impressive dinner that’s actually easier than it looks – the perfect combination for both special occasions and elevated weeknight dining at home!

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