Seared Scallops with Spinach

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Seared Scallops with Spinach: A Family Dinner That’s Healthy and Quick!

Ready to jazz up your dinner routine with something that’s as easy on the taste buds as it is on the clock? You’re in the right spot. Let’s talk about making a dish that’s going to light up your dining table: Seared Scallops with Spinach.

This isn’t just any recipe; it’s your next adventure into making family dinners exciting, healthy, and downright delicious—all within 30 minutes. So, roll up your sleeves, and let’s get cooking!

Seared Scallops with Spinach Ingredients

First things first, let’s talk ingredients.

• Scallops (get them fresh if you can!)
• Salt and pepper (for that perfect seasoning)
• Butter (because everything’s better with butter)
• Olive oil (a healthier choice for cooking)
• Garlic cloves (minced, for that aroma and taste)
• Spinach (washed and dried, ready to mingle)
• Fresh lemon juice (for that zesty finish)

For the complete list of ingredients and detailed cooking instructions, please refer to the recipe card below.

How To Make Seared Scallops with Spinach

Creating this masterpiece is easier than you think. Let’s Get Cooking!

1. Season the Scallops: Start with your scallops, season them generously with salt and pepper. This step is crucial for flavor.
2. Get Cooking: Heat a pan over medium-high heat, add butter and olive oil. Once hot, place your scallops in, giving them enough room to breathe. Sear them until they have a golden crust, around 2 minutes per side. Remember, scallops cook quickly; you’re aiming for a tender inside and a crispy outside.
3. Garlic and Spinach Time: Remove the scallops, and in the same pan, add your minced garlic. Let it dance around the pan for a minute before adding the spinach. Cook it down until it’s wilted but still vibrant.
4. The Final Touch: Squeeze that fresh lemon juice over the cooked spinach for a refreshing twist. Serve your scallops on a bed of this garlicky, lemony spinach.

Tips and Notes

Pat Dry: Start with super dry scallops to get that golden, crispy sear we all love.

Heat Matters: A hot pan is key. It locks in the flavors and gives your scallops that restaurant-quality crust.

Simplicity Wins: Let the ingredients shine. This dish is all about the fresh flavors of scallops and spinach, enhanced with just a touch of garlic and lemon.

FAQ

Can I use frozen scallops?

Absolutely! Just thaw them thoroughly and give them a good pat to dry. This little prep step is crucial for achieving that golden sear you’re after.

What should I pair with this dish?

If you’re sticking to low-carb, this dish shines on its own. But if you’re in the mood for a bit more, a side of light white wine pasta, quinoa, garlic mashed potatoes or even a simple garden salad could complement it well without overpowering the delicate flavors of the scallops and spinach.

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