There’s something truly magical about the simplicity and elegance of Lemon Butter Scallops on Wilted Spinach. This dish brings together the tender sweetness of sea scallops and the bright, zesty notes of fresh lemon, all enveloped in a luscious butter sauce. Nestled atop a bed of garlicky, wilted spinach, it’s a meal that feels both indulgent and wholesome. Perfect for a quick weeknight dinner or a special occasion, this recipe is a celebration of fresh ingredients and straightforward techniques that anyone can master.

The Upside of Lemon Butter Scallops on Wilted Spinach

One of the best things about Lemon Butter Scallops on Wilted Spinach is how quickly it comes together without sacrificing flavor. Scallops cook in just minutes, and the spinach wilts down effortlessly, making this dish a go-to when you want something impressive but fuss-free. The flavors are bright and balanced — the richness of butter paired with the citrus zing of lemon creates a sauce that elevates every bite. Plus, it’s packed with protein and greens, making it as nourishing as it is delicious.

This dish also pairs wonderfully with a variety of sides. For a heartier option, try it alongside a creamy pasta or a light grain salad. If you’re a fan of seafood, you might enjoy exploring similar recipes like the Creamy Lemon Dill Salmon Pasta or the comforting Lemon Butter Chicken Orzo for more meal inspiration.

The Ingredient Lineup

1 pound sea scallops – Look for dry-packed scallops for the best sear and flavor.
2 tablespoons olive oil – Adds a subtle fruity base for cooking the scallops.
2 tablespoons unsalted butter – Creates a rich, velvety sauce.
1 lemon, juiced and zested – Brings bright acidity and fresh citrus aroma.
2 cloves garlic, minced – Infuses the dish with warm, savory notes.
8 ounces fresh spinach – Provides a tender, nutrient-packed bed for the scallops.
Salt and pepper to taste – Essential for seasoning and enhancing flavors.

Hardware & Gadgets

Large skillet or sauté pan: A heavy-bottomed pan ensures even heat for perfect scallop searing.
Tongs or spatula: For flipping scallops gently without breaking their delicate texture.
Citrus zester or microplane: To get fine lemon zest that brightens the dish.
Knife and cutting board: For prepping garlic and trimming scallops if needed.
Measuring spoons: To keep your butter and olive oil quantities just right.

The Method for Lemon Butter Scallops on Wilted Spinach

Step 1: Prepare the Scallops

Begin by patting your sea scallops dry with paper towels. This step is crucial to achieve that golden crust when searing. If your scallops have a side muscle, gently peel it off and discard. Season both sides generously with salt and pepper.

Step 2: Sear the Scallops

Heat 2 tablespoons of olive oil over medium-high heat in your skillet. When the oil is shimmering but not smoking, place the scallops in the pan, spaced out so they don’t steam. Sear without moving them for about 2-3 minutes until the underside is a rich golden brown. Flip the scallops and cook for another 1-2 minutes until just cooked through. Remove scallops from the pan and set them aside on a warm plate.

Step 3: Wilt the Spinach

Reduce heat to medium and add the fresh spinach to the same skillet. Toss it with the remaining juices and 1 tablespoon of butter, stirring occasionally until the spinach is just wilted, about 2-3 minutes. Season lightly with salt and pepper.

Step 4: Create the Lemon Butter Sauce

Push the spinach to one side of the pan. Add the remaining 1 tablespoon of butter and minced garlic to the cleared space. Sauté garlic for about 30 seconds until fragrant but not browned. Stir in the lemon juice and zest, swirling the pan to combine everything into a glossy sauce. Taste and adjust seasoning if needed.

Step 5: Plate and Serve

Spoon the wilted spinach onto plates and arrange the seared scallops on top. Drizzle the lemon butter sauce generously over the scallops and spinach. Serve immediately while warm.

Seasonal Serving Ideas

Pair with roasted asparagus or green beans for a springtime touch.
Add a side of Creamy Spinach Artichoke Chicken Bake for a cozy winter meal.
Serve alongside a light quinoa salad with fresh herbs and cucumbers in summer.
For a festive fall twist, accompany with roasted root vegetables drizzled with a balsamic glaze.

Little Things that Matter

Dry your scallops well: Moisture is the enemy of a good sear. Use paper towels to pat them completely dry before cooking.
Don’t overcrowd the pan: Give each scallop space so they sear instead of steam.
Use fresh lemon zest and juice: Bottled lemon juice won’t deliver the same bright, fresh flavor.
Cook spinach just until wilted: Overcooking will make it soggy and lose its vibrant color.
Serve immediately: Scallops are best enjoyed right off the stove for the perfect texture.

Keep It Fresh: Storage Guide

If you happen to have leftovers (though unlikely, given how delicious this is), store scallops and spinach separately in airtight containers. Refrigerate for up to 2 days. When reheating, use gentle heat to avoid overcooking the scallops, which can make them tough. A quick warm-up in a pan with a splash of lemon butter sauce works best.

Helpful Q&A

Can I use frozen scallops for this recipe?

Yes, but it’s best to thaw them completely in the refrigerator overnight. Pat them very dry before cooking to get that perfect sear.

What can I substitute for fresh spinach?

Baby kale or Swiss chard work well as alternatives. Just adjust cooking times slightly as these greens may take a bit longer to wilt.

Is it possible to make this recipe dairy-free?

Absolutely! Replace the butter with a plant-based alternative or extra olive oil. The flavor will be slightly different but still delicious.

How do I know when scallops are cooked?

Scallops cook quickly, usually 3-5 minutes total. They’re done when they’re opaque and firm to the touch but still tender inside. Avoid overcooking to keep them juicy.

Weekend Projects

Creamy Lemon Dill Salmon Pasta – Try making this luscious pasta dish to expand your seafood repertoire.
Creamy Spinach Artichoke Chicken Bake – A comforting and cheesy bake that pairs well with greens like spinach.
Lemon Butter Chicken Orzo – Another quick and flavorful lemon butter dish featuring tender chicken and orzo pasta.

Ready to Cook?

Now that you have everything you need, it’s time to transform simple ingredients into a stunning plate of Lemon Butter Scallops on Wilted Spinach. Whether you’re treating yourself or entertaining guests, this recipe promises a bright, buttery seafood experience that’s both elegant and effortless. Gather your scallops, heat up that skillet, and let the magic of lemon and butter elevate your dinner tonight.

Savor the tender scallops, the garlicky spinach, and the zingy sauce with every mouthful. This is a dish you’ll want to make again and again. Happy cooking!

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