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Flavorful Lemon Butter Scallops Recipe with Easy Garlic Spinach Side

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A quick and easy recipe featuring perfectly seared scallops in a luscious lemon butter sauce paired with garlicky spinach, perfect for weeknights or special occasions.

Ingredients

Scale
  • 1 pound fresh sea scallops, patted dry
  • 3 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • 6 cups fresh baby spinach (about 180 grams), washed and dried
  • 1 tablespoon olive oil
  • 3 cloves garlic, thinly sliced
  • Salt and pepper, to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Pat the scallops dry with paper towels, removing any excess moisture. Season both sides lightly with salt and pepper. (About 5 minutes)
  2. Heat 1 tablespoon olive oil in a medium sauté pan over medium heat. Add sliced garlic and cook until fragrant, about 1 minute, without browning. Add the spinach, sprinkle with salt and pepper, and toss until just wilted, about 2–3 minutes. Optionally add a pinch of red pepper flakes. Remove from heat and set aside. (About 6 minutes)
  3. Heat a large skillet over medium-high heat. Add olive oil and 2 tablespoons butter. When the butter is melted and foamy but not browned, add scallops in a single layer, leaving space between each. Cook without moving for 2–3 minutes until golden brown on the bottom. Flip gently and cook the other side for 2 minutes. (About 6 minutes)
  4. Reduce heat to medium-low. Add minced garlic to the pan and cook for 30 seconds until fragrant. Add remaining 1 tablespoon butter and fresh lemon juice. Spoon the melted lemon butter over scallops as it simmers gently for 1 minute. Remove from heat. (About 3 minutes)
  5. Arrange garlic spinach on plates, top with seared scallops, and drizzle with leftover lemon butter sauce. Garnish with chopped fresh parsley. (About 2 minutes)

Notes

Pat scallops completely dry for best sear. Use medium-high heat but watch butter to avoid burning. Do not move scallops too soon to develop a golden crust. Add garlic at the end to prevent burning. Cook spinach quickly to keep vibrant color. For dairy-free, substitute butter with vegan butter or coconut oil. Avoid overcrowding the pan; cook scallops in batches if needed.

Nutrition

Keywords: lemon butter scallops, garlic spinach, seafood recipe, quick dinner, easy scallops, healthy seafood, weeknight meal

Find it online: https://jodierecipes.com/flavorful-lemon-butter-scallops-recipe-with-easy-garlic-spinach-side/