Best 2 Scallops With Wilted Spinach And Arugula Recipes

Indulge in a culinary journey with our tantalizing scallops, deftly paired with vibrant wilted spinach and peppery arugula. These succulent scallops are perfectly seared, delivering a delectable interplay of textures and flavors. Discover four enticing variations to suit your palate: bask in the classic elegance of Garlic Butter Scallops, embrace the zesty zing of Lemon Butter Scallops, relish the creamy decadence of Creamy Pesto Scallops, or embark on an exotic adventure with Thai Chili Scallops. Each recipe is meticulously crafted to elevate the natural sweetness of the scallops, complemented by a harmonious blend of fresh herbs, aromatic spices, and zesty citrus. Prepare to captivate your taste buds with this symphony of flavors, where the tender scallops take center stage amidst a vibrant tapestry of wilted greens.

Check out the recipes below so you can choose the best recipe for yourself!

SCALLOPS WITH WILTED SPINACH

Scallops with Wilted Spinach image

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)

Steps:

In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

BAY SCALLOPS WITH SPINACH AND GARLIC

Bay Scallops With Spinach and Garlic image

Provided by Molly O'Neill

Categories dinner, easy, quick, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 teaspoon grated lemon zest
2 pounds fresh spinach, stemmed and washed but not dried
2 teaspoons kosher salt
Freshly ground pepper to taste
1 pound bay scallops
2 tablespoons fresh lemon juice
1/4 cup white wine

Steps:

Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Choose fresh, high-quality scallops. Look for scallops that are firm and plump, with a slightly briny smell. Avoid scallops that are slimy or have an off odor.
Sear the scallops quickly over high heat. This will help to create a nice crust on the outside while keeping the inside tender and juicy.
Do not overcook the scallops. Scallops are very delicate and can easily become tough if overcooked. Cook them for just a few minutes per side, or until they are opaque and slightly firm to the touch.
Use a variety of greens. This recipe calls for spinach and arugula, but you can use any type of greens you like. Some other good options include kale, Swiss chard, and beet greens.
Add some acidity. The lemon juice in this recipe helps to brighten up the flavors. You can also add other acidic ingredients, such as vinegar, white wine, or capers.
Serve immediately. Scallops are best served immediately after they are cooked. This will help to ensure that they are tender and juicy.

Conclusion:

Scallops with Wilted Spinach and Arugula is a delicious and easy-to-make dish that is perfect for a special occasion. The scallops are seared until golden brown and then served over a bed of wilted greens. The lemon-butter sauce adds a touch of richness and acidity that perfectly complements the scallops and greens. This dish is sure to impress your guests!