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Homemade Lemon Butter Scallops on Wilted Spinach dish photo
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Lemon Butter Scallops on Wilted Spinach

This Lemon Butter Scallops on Wilted Spinach is quick, bright, and indulgently buttery. Perfect for a fuss-free, elegant weeknight dinner or special occasion meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: Easy, Healthy, Quick, Seafood, Weeknight
Servings: 4 servings

Ingredients

  • 1 pound sea scallops dry-packed for 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, divided
  • 1 lemon juiced and zested
  • 2 cloves garlic minced
  • 8 ounces fresh spinach for wilting
  • salt and pepper to taste

Instructions

  • Pat the sea scallops dry with paper towels, remove side muscle if present, and season both sides generously with salt and pepper.
  • Heat 2 tablespoons olive oil over medium-high heat in a large skillet. When shimmering, place scallops spaced apart and sear without moving for 2-3 minutes until golden brown on the underside.
  • Flip scallops and cook for another 1-2 minutes until just cooked through. Remove scallops from pan and keep warm.
  • Reduce heat to medium, add fresh spinach to the skillet, toss with juices and 1 tablespoon butter, stirring occasionally until wilted (about 2-3 minutes). Season lightly with salt and pepper.
  • Push spinach to one side of pan. Add remaining 1 tablespoon butter and minced garlic to cleared space. Sauté garlic for about 30 seconds until fragrant but not browned.
  • Stir in lemon juice and zest, swirling pan to combine into a glossy sauce. Adjust seasoning to taste.
  • Spoon wilted spinach onto plates, arrange scallops on top, and drizzle lemon butter sauce over all. Serve immediately while warm.

Equipment

  • Large skillet or sauté pan
  • Tongs or spatula
  • Citrus zester or microplane
  • Knife and cutting board
  • Measuring Spoons

Notes

  • Pat scallops completely dry to ensure a perfect golden sear.
  • Do not overcrowd the pan to prevent scallops from steaming instead of searing.
  • Use fresh lemon zest and juice for the brightest, freshest flavor.
  • Wilt spinach just until tender to maintain vibrant color and texture.
  • Store leftovers separately and reheat gently to avoid tough scallops.