Grilled Scallops with Spinach
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something elegant but don't have much time. Grilled scallops with spinach come together in just half an hour, making it perfect for a weeknight dinner or impressing guests without stress. The scallops get beautifully caramelized on the grill while the spinach wilts down with garlic and butter into a silky bed underneath. I love that spinach is packed with iron and nutrients, so you're getting something truly nourishing alongside that tender, sweet seafood. The whole thing tastes restaurant quality but costs way less and uses simple ingredients you probably already have at home.
Ella x
Ingredients
- ¾ kglarge sea scallops(pat dry with paper towels)
- 1893 mlfresh spinach(loosely packed)
- 4 tablespoonsbutter
- 4garlic cloves(minced)
- 2lemon(zested and juiced)
- 3 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt
- ½ teaspoonblack pepper(freshly ground)
- 59 mlwhite wine(dry)
- 1shallot(minced)
- 2 sprigsfresh thyme
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, about 400°F. Pat the scallops completely dry with paper towels and season generously with sea salt and black pepper on both sides.
Tip: Dry scallops are essential for achieving a golden crust without steaming.
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced shallot and cook for 1 minute until fragrant. Add minced garlic and cook for another 30 seconds.
- 3
Add the fresh spinach to the skillet in batches, stirring until each batch wilts before adding more. Once all spinach is wilted, season with a pinch of salt and pepper, then transfer to a serving platter and keep warm.
Tip: Cook spinach just until tender to retain its vibrant color and nutrients.
- 4
Brush the hot grill grates with remaining olive oil. Place scallops on the grill in a single layer without crowding.
Tip: Leave space between scallops so they develop a beautiful crust rather than steam.
- 5
Grill the scallops for 2-3 minutes on the first side without moving them. Flip carefully and grill the other side for another 2-3 minutes until opaque throughout.
Tip: Scallops cook quickly, so watch them closely to avoid overcooking and rubbering.
- 6
In a small saucepan, melt 4 tablespoons of butter over medium heat. Pour in the white wine and add the lemon juice, stirring gently. Let it simmer for 2 minutes to reduce slightly.
- 7
Remove the butter sauce from heat and stir in the lemon zest and fresh thyme leaves. Taste and adjust seasoning with salt and pepper as needed.
- 8
Arrange the wilted spinach on serving plates, then top with the grilled scallops. Drizzle the lemon butter sauce over the scallops and around the plate, then serve immediately.
Tip: Serve right away while the scallops are still warm for the best flavor and texture.
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