Seared Scallops on Spinach – What’s not to love?

One of the nights it’s hardest for me to cook dinner and not just scoot through a drive-thru is Wednesdays. On that day, the weeone has dinner with her dad and I’m on my own. This week I took this opportunity to spend a little time with a food I hadn’t eaten in a while….scallops.

Scallops, like most seafood, can be a little daunting when you first think of preparing them. Getting them to a point of cooked and tasty without hopping on the train to rubbery, inedible seafood is a fine line.

This is where a recipe is your friend.

A recipe will give you the guidance on how long to cook something, including delicate seafood items. The last thing you want to do is ruin the most expensive thing you bought at the grocery store! And heaven forbid you be cruel to a crustacean or a bivalve or I’ll have to come hunt you down!

Seared scallops are simple, easy and delicious. Pair them with the “produce of the month” and you end up with a great meal. Since I’m trying to get a few more veggies into this body, I opted for placing my scallops atop a bed of baby spinach and added some sautéed corn and tomatoes.

Oh my.

There just aren’t words for how good this was.

Seared Scallop and Spinach Salad

Serves: 4


  • 2 cups chopped tomato
  • 1 cup chopped fresh basil
  • 1 tablespoon canola oil
  • 1 1/2 pounds sea scallops
  • 2 cups fresh corn kernels
  • 12 ounces fresh baby spinach, washed and dried

Now What?

  1. Combine tomato, basil, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper; toss gently.
  2. Heat a large cast-iron or heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with 1/2 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Add scallops to pan; cook 2 minutes or until browned. Turn scallops; cook 2 minutes or until done. Remove scallops from pan; keep warm.
  3. Coat pan with cooking spray. Add corn to pan; sauté 2 minutes or until lightly browned. Add to tomato mixture; toss gently.
  4. Layer spinach, corn, tomatoes and scallops and serve.

Nutritional Information:
Calories: 271, Fat: 5.7g (sat: 0.5g, mono: 2.4g, poly: 1.9g), Cholesterol: 56mg, Sodium: 706mg, Potassium: 470mg, Carbs: 22.4g, Fiber: 5.3g, Protein: 33.6g

  1. frugalfeeding
    September 14, 2012

    Nothing! That’s an absolutely gorgeous plate of food!

  2. cotowns
    September 14, 2012

    This looks delicious! going to try it soon.

%d bloggers like this: