Friday, October 14, 2011



We received a gift of a 2-lb. bag of fresh-frozen sea scallops, caught from a local fisherman and so we happily ate scallops for a few days.  This recipe was made with what I had in the fridge.  The flavors went well together and the meal was satisfying and filling, besides being nutritious.  Sweet creamy scallops, served on a bed of thin spaghetti, mushrooms, white wine, spinach and fresh Parmesan:  very yummy.

Tip:  To get that appetizing sear on scallops, dry them thoroughly between paper towels.  Get your pan very hot, and don’t add too much oil.  Don’t crowd the scallops in the pan and cook them towards the center rather than the perimeter.  Only turn them once.

Seared Scallops with Pasta, Mushrooms and Spinach
Rating:  8.5 out of 10


10-12 oz. fresh or frozen and thawed sea scallops
sea salt and pepper 
3 Tbsp. olive oil, divided
1/4 cup finely chopped sweet onion
1/2 tsp. grated fresh garlic
1-1/4 cup sliced mushrooms
3 cups fresh spinach, chopped
1/3 cup dry white wine
3 Tbsp. freshly grated Parmesan cheese
1 Tbsp. unsalted butter
1 tsp. fresh lemon juice
1 Tbsp. chopped fresh parsley
1 tsp. chopped fresh basil
cooked pasta of choice (I used Barilla thin spaghetti)

Dry scallops thoroughly between layers of paper towels.  Sprinkle lightly with salt and pepper.


Heat a heavy skillet on high heat.  Add half the oil.  When oil is sizzling and ready to smoke, add scallops, leaving room between them to properly sear.  They will sear best towards the center, rather than the perimeter, of the pan.  Cook scallops for about 2 minutes without stirring, then flip and cook another 1-2 minutes, till cooked almost through. 


Remove to a plate; cover and keep warm.  Add remaining oil to pan with onion and mushrooms.  Cook over medium high heat till onions are transparent and mushrooms are starting to brown.  Add garlic and saute for about 30 seconds.  Add spinach and wine and cook till spinach starts to wilt.  Stir in butter, lemon juice, parsley, basil and pasta.  Toss to incorporate pasta.  If desired, add scallops briefly,  just to reheat slightly.  Serve mounds of pasta and veggies with scallops on top.  Yield:  2-3 servings


PeggyR said...

Looks wonderful! I love scallops.

Colie's Kitchen said...

Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance.

Rita said...

What a nice recipe; my husband is a real scallop lover, saving this one. Thank you for your visit.

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Rebecca from Chow and Chatter said...

looks lovely and great tip on cooking them I have never tried that must change

Christin said...

I never get as good a sear on my scallops as you have on yours. I do dry them off, but thanks to your tips, I'm going to try adding a little less oil next time. I think that may help.

Judy said...

Christin, It took me a few tries to get it right. It seems logical to add more oil, but it keeps the scallops from browning quickly