Seared Jumbo Scallops over Spinach is a delicious recipe if you’ve got your hands on some fresh scallops.
When you’re looking for something new to cook for you and one other person, this is a great recipe to try. Or, consider making it all for yourself and eating it two nights in a row. This recipe for scallops makes two servings.
- sesame oil
- fresh spinach
- salt and pepper
- white sugar
- green onions
How to make Seared Jumbo Scallops over Spinach:
The full, printable recipe is at the end of this post.
How do you pick good scallops?
- Always ask to smell scallops before buying. They should smell somewhat briny and seaweedy, but not offensive. If the scallops have no smell and a uniform, bright white color, chances are they’ve been soaked in something undesirable. Cook scallops the day you buy them, if possible.
Drain any excess liquid and divide the spinach mixture between two plates. Place the scallops on the spinach, sprinkle with salt and pepper, as desired, and serve immediately.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Seared Jumbo Scallops
- 10 ounces jumbo scallops (or just good-sized scallops)
- 2 tablespoons sesame oil, divided
- 10 ounces spinach, washed and patted dry
- ½ teaspoon salt
- ½ teaspoon granulated white sugar
- 2 tablespoons sliced green onions
- 1 medium garlic clove, minced
- salt and pepper, to taste
- Rinse the scallops and pat dry.
- Heat 1 tablespoon sesame oil in a large nonstick skillet. Pan-fry both sides of scallops in a non-stick pan until golden brown. Set aside and wrap in a piece of foil to keep warm. Wipe out the pan with paper towels.
- Heat the remaining tablespoon of sesame oil in the pan. Add the spinach and all remaining ingredients. Drain any excess liquid and divide the spinach mixture between two plates. Place the scallops on the spinach, sprinkle with salt and pepper, as desired, and serve immediately.