American
Skillet Garlic Scallops with Spinach
Sea scallops sear hard in a hot pan, then rest while spinach wilts in the same skillet. A quick butter-garlic sauce coats everything in minutes.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 3
- Difficulty
- Medium
Why you’ll love it
- High heat gives scallops a browned crust.
- Spinach cooks in leftover pan fond.
- Dinner is ready in under 25 minutes.
- Protein stays high with minimal carbs.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pat scallops completely dry and season with salt and pepper.
- 2
Heat olive oil in a large skillet over medium-high until shimmering.
- 3
Sear scallops 2 minutes per side without moving; transfer to a plate.
- 4
Lower heat to medium, add butter and garlic, and cook 30 seconds.
- 5
Add spinach and red pepper flakes; toss until just wilted, about 2 minutes.
- 6
Return scallops, add lemon juice, and spoon sauce over the tops.
Pro tips
- Dry scallops thoroughly or they will steam.
- Do not crowd the pan; cook in two batches if needed.
- Pull scallops when centers are just opaque.
Easy substitutions
- sea scallops
- large shrimp
- baby spinach
- chopped Swiss chard
- butter
- ghee
Storage and reheating
Storage
Store cooled scallops and spinach up to 1 day in the fridge.
Reheating
Reheat gently in a covered skillet over low heat 3 to 4 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 34 g
- Carbs
- 6 g
- Fat
- 18 g
- Fiber
- 2 g
Special occasion · Stovetop · High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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