Pan Seared Scallops & Wilted Spinach: Restaurant-Quality In 15 Minutes » IDreamOfFood.com
Indulge in the delight of pan-seared scallops, perfectly crispy on the outside and tender within, paired with vibrant wilted spinach. In just 15 minutes, you’ll create a restaurant-quality dish...
Ingredients
- 1 lb large sea scallops (about 10-12 scallops) – Choose dry scallops if possible, as they have a better texture and don’t release excess water during cooking.
- 2 tablespoons olive oil – Avocado oil is also a grate alternative due to its high smoke point.
- Salt and black pepper - Freshly ground black pepper will elevate the flavor profile.
- 3 tablespoons unsalted butter – You can replace with ghee for a dairy-free version.
- 2 cloves garlic, minced – Shallots can serve as a milder substitute if you prefer a softer garlic flavor.
- 1 tablespoon lemon juice – Freshly squeezed lemon juice is best; bottled juice lacks the brightness.
- Fresh herbs (such as parsley or thyme) – basil can be used for a unique twist.
- 4 cups fresh spinach – Kale or Swiss chard can be used for a heartier green alternative.
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