Name: Seared scallops with wilted spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz red potatoes, cut into 1-inch wedges; 2 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 9 oz scallops, patted very dry; 1/4 tsp garlic powder; 5 oz fresh spinach; 2 cloves garlic, minced; 1 tsp lemon juice

Ingredients

9 items

6 oz red potatoes, cut into 1-inch wedges
2 tsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
9 oz scallops, patted very dry
¼ tsp garlic powder
5 oz fresh spinach
2 cloves garlic, minced
1 tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges with half the olive oil, half the salt, and half the black pepper. Spread them in a single layer and roast for 25 to 30 minutes until golden and tender.
While the potatoes roast, heat half of the remaining oil in a large nonstick skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Add the spinach and the remaining salt and pepper. Toss often and cook for 2 to 3 minutes until wilted. Stir in the lemon juice, transfer to a plate, and wipe the skillet clean. Done when wilted and bright green.
Season the dry scallops with garlic powder. Heat the remaining oil in the same skillet over medium-high heat. Once the oil is shimmering, add the scallops. Cook for 2 to 3 minutes without moving them to develop a golden crust. Flip and cook for 2 minutes more until the scallops are opaque. Done when opaque and firm to the touch, 145°F.
Serve the seared scallops next to the wilted spinach and the roasted potato wedges.

Nutrition

Ingredients

Instructions

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