American · Lunch · Dinner
Pan-Seared Scallops with Lemon and Herbs
Pan-Seared Scallops
Sweet sea scallops seared to a golden crust, finished with a bright lemon, garlic and herb pan sauce over quickly wilted spinach. Light and elegant, using olive oil instead of the usual butter baste.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Serves
- 2
Calories come from: Carbs 22% · Fat 31% · Protein 47%
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Ingredients
For 2 servings- 400 g (about 10 large)sea scallops (dry-packed if possible)
- 1 tbsp14 golive oil, divided
- 2 cloves6 ggarlic, finely chopped
- 6 cups200 gbaby spinach
- 2 tbsp30 glemon juice
- 1 tsplemon zest
- 2 tbsp8 gfresh parsley, chopped
- 1 tbspfresh chives, snipped
- 1/4 tspblack pepper, ground
Steps
- 1
Pull the small tough side muscle off each scallop and discard it.
- 2
Pat the scallops very dry with paper towels so they brown well.
- 3
Season both sides of the scallops with the black pepper.
- 4
Heat 2 tsp of the olive oil in a large heavy skillet over medium-high heat until it shimmers.
- 5
Add the scallops in a single layer, leaving space between them, and sear without moving for 2 minutes until a deep golden crust forms.
- 6
Flip and sear 1 to 2 minutes more, until just opaque in the centre and 63 °C / 145 °F inside; move to a plate.
- 7
Lower the heat to medium and add the remaining 1 tsp olive oil and the garlic; stir for 30 seconds until fragrant.
- 8
Add the spinach and toss for about 2 minutes until just wilted.
- 9
Stir in the lemon juice and lemon zest, scraping up the browned bits from the pan.
- 10
Divide the spinach between two plates, top with the scallops and spoon over any pan juices.
- 11
Scatter with the parsley and chives and serve straight away.
Swaps, storage and make-ahead
Swaps
- Use Swiss chard or kale instead of baby spinach, cooking it a minute or two longer until tender.
- Swap the scallops for large peeled raw shrimp, searing about 1 to 2 minutes per side until pink and opaque.
- For a richer finish, stir 1 tsp butter into the pan sauce, though the dish will no longer be dairy-free.
- If fresh chives are hard to find, use the thinly sliced green parts of a spring onion.
Storage
This dish is best eaten fresh, as reheated scallops turn rubbery. Refrigerate any leftovers within 2 hours in a covered container and eat within 1 to 2 days, reheating gently until steaming hot; do not freeze.
Make ahead
Chop the garlic, herbs and zest the lemon up to a day ahead and keep them covered in the fridge. Trim and pat the scallops dry a few hours before cooking, storing them chilled on paper towels.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Molluscs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (332 g) | Per 100 g | |
|---|---|---|
| Calories | 232 kcal | 70 kcal |
| Protein | 27.5 g | 8.3 g |
| Carbohydrates | 12.7 g | 3.8 g |
| of which sugars | 0.9 g | 0.3 g |
| Fiber | 2.7 g | 0.8 g |
| Fat | 8.2 g | 2.5 g |
| of which saturated | 1.3 g | 0.4 g |
| Sodium | 866 mg | 261 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
