Hello everyone! Al here, back with another tantalizing dish that’s sure to impress both the eye and the palate. Today, I’d like to share a recipe that’s close to my heart and a true delight to prepare and enjoy at home: Pan-Seared Sea Scallops with Spinach and Lemon Butter.
When it comes to cooking, I find nothing more satisfying than working with fresh, high-quality ingredients that can be transformed into a delectable meal in under 30 minutes. That’s exactly what you get with these succulent sea scallops paired with a vibrant spinach and lemon butter sauce. It’s a dish that radiates sophistication, yet is simple enough for a weeknight dinner.
Scallops are one of those ingredients that might seem a bit intimidating if you haven’t cooked them before, but I promise it’s easier than you think. The secret lies in achieving that perfect sear – a golden crust on the outside with a tender, juicy center. Trust me, once you’ve mastered this, you’ll want to make scallops a regular part of your repertoire.
The beauty of this dish is in its simplicity. The scallops are seasoned lightly with salt and black pepper to allow their natural sweetness to shine through. They’re then seared to perfection before being bathed in a luscious lemon butter sauce with garlic and fresh spinach. Every bite is a harmony of flavors that’s sure to leave you craving more.
Before we dive into the method, let me share a tip: make sure to pat those scallops dry. This little step ensures you get that lovely golden crust we’re aiming for. And don’t forget to preheat your pan well – the sizzle you hear when the scallops hit the pan is the sound of perfection in the making!
Alright, enough of my musings. Let’s get cooking!
### Ingredients
– 12 large sea scallops
– 2 tbsp olive oil
– 3 tbsp unsalted butter
– 3 cloves garlic, minced
– Juice of 1 lemon
– 1 tsp lemon zest
– 200g fresh spinach
– Salt, to taste
– Black pepper, to taste
– 1 tbsp chopped fresh parsley (optional for garnish)
### Method
1. **Prepare the Scallops:**
– Pat the scallops dry with paper towels to remove excess moisture.
– Season both sides with salt and black pepper.
2. **Preheat the Pan:**
– Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Allow the oil to get hot but not smoking.
3. **Sear the Scallops:**
– Add the scallops to the skillet, making sure they are not touching.
– Sear the scallops for about 2 minutes on each side until they form a golden-brown crust. Remove the scallops from the pan and set aside.
4. **Prepare the Lemon Butter Sauce:**
– Reduce the heat to medium. Add 3 tbsp of unsalted butter to the same skillet.
– Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant.
– Add the lemon juice and lemon zest to the pan, stirring to combine.
5. **Cook the Spinach:**
– Add the fresh spinach to the skillet and cook for about 2-3 minutes, stirring occasionally, until wilted.
6. **Combine and Serve:**
– Return the scallops to the skillet, spooning the lemon butter sauce over them.
– Cook for an additional 1-2 minutes, just to heat the scallops through.
– Garnish with chopped fresh parsley if desired and serve immediately.
And there you have it – a plate of pan-seared sea scallops with spinach and lemon butter ready to be devoured. This dish pairs beautifully with a glass of crisp white wine or even a light, bubbly Prosecco. It’s perfect for a romantic dinner at home or even as part of a larger feast with friends and family.
I hope you enjoy making and eating this as much as I do. Let me know how you get on in the comments below, and of course, if you have any questions or need tips, don’t hesitate to ask. Happy cooking!
Ingredients
– 12 large sea scallops
– 2 tbsp olive oil
– 3 tbsp unsalted butter
– 3 cloves garlic, minced
– Juice of 1 lemon
– 1 tsp lemon zest
– 200g fresh spinach
– Salt, to taste
– Black pepper, to taste
– 1 tbsp chopped fresh parsley (optional for garnish)
Method
1. **Prepare the Scallops:**
– Pat the scallops dry with paper towels to remove excess moisture.
– Season both sides with salt and black pepper.
2. **Preheat the Pan:**
– Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Allow the oil to get hot but not smoking.
3. **Sear the Scallops:**
– Add the scallops to the skillet, making sure they are not touching.
– Sear the scallops for about 2 minutes on each side until they form a golden-brown crust. Remove the scallops from the pan and set aside.
4. **Prepare the Lemon Butter Sauce:**
– Reduce the heat to medium. Add 3 tbsp of unsalted butter to the same skillet.
– Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant.
– Add the lemon juice and lemon zest to the pan, stirring to combine.
5. **Cook the Spinach:**
– Add the fresh spinach to the skillet and cook for about 2-3 minutes, stirring occasionally, until wilted.
6. **Combine and Serve:**
– Return the scallops to the skillet, spooning the lemon butter sauce over them.
– Cook for an additional 1-2 minutes, just to heat the scallops through.
– Garnish with chopped fresh parsley if desired and serve immediately.
