a plate of pan-seared scallops, bacon, and pine nuts over a bed of wilted spinach

Pan-Seared Scallops with Wilted Spinach, Bacon, and Pine Nuts

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This quick and flavorful recipe features large pan-seared scallops with wilted spinach. The sea scallops are perfectly seared and served on a bed of wilted spinach and topped with crispy bacon and crunchy pine nuts.

The combination of garlic, olive oil, and butter enhances the natural sweetness of the scallops, making for a delightful dish that can be prepared in just minutes.

With the addition of crispy bacon strips and a splash of white wine, this dish is elevated to a gourmet level. It’s perfect as a main course or a side, showcasing tender scallops and vibrant spinach.

Easy Scallops with Wilted Spinach Recipe

This pan-seared scallops recipe highlights the technique of cooking scallops until golden brown while keeping them warm and tender. The dish takes about 20 minutes from prep to plate and serves 2 people, making it ideal for a quick weeknight dinner or an elegant meal.

Ingredients

  • 8 large sea scallops, patted dry with paper towels
  • 2 cups baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/4 cup white wine
  • 1/4 cup chicken broth
  • 2 strips bacon, cooked and crumbled
  • 1 tablespoon pine nuts, toasted
  • Juice of 1 lemon

Instructions

  1. Prep the Scallops: Pat the scallops dry with paper towels and season both sides with salt and pepper.
  2. Heat the Skillet: In a skillet, heat olive oil over medium-high heat until shimmering.
  3. Sear the Scallops: Add the scallops to the skillet, making sure not to overcrowd. Cook for 2-3 minutes on each side until golden brown. Remove and set aside.
  4. Sauté the Spinach: In the same skillet, add butter and garlic. Sauté until fragrant, then add the baby spinach and cook until wilted.
  5. Deglaze the Pan: Pour in white wine and chicken broth, scraping up any browned bits. Allow to simmer for a few minutes.
  6. Combine and Serve: Return the scallops to the skillet, add lemon juice, and toss gently to coat. Plate the scallops on a bed of wilted spinach, top with crumbled bacon and toasted pine nuts.

Cook and Prep Times

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes

Nutrition Information

  • Servings: 2 servings
  • Calories: 350kcal
  • Fat: 20g
  • Protein: 30g
  • Carbohydrates: 8g

This recipe is part of my 39 Simple Valentine’s Day Recipes. Just click that link to see all the amazing options!

Jeff Campbell
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