Sea Scallops over Wilted Spinach

Sea scallops are quick and easy to cook, but like shrimp, you must be careful not to overcook them. Dry Pack Fresh Sea Scallops are the way to go here. Defrost them overnight in the refrigerator, then very gently squeeze and pat them dry before cooking.

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes


  • 2 tsp olive oil
  • 1 pound sea scallops, patted dry
  • Pinch salt
  • Freshly ground black pepper
  • 1/3 cup minced shallots
  • 1/2 cup dry white wine
  • 10 ounce bag baby spinach
  • 1 tablespoon fresh lemon juice


Heat oil on medium-high heat in large heavy skillet. Add scallops and cook undisturbed for 2 minutes per side.

Remove scallops and keep warm.

Add shallots and stir; add wine to deglaze the pan, scraping bits from the bottom, then add spinach. Cook for 2 minutes, until wilted. Add lemon juice.

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