There’s something immensely satisfying about making a tasty dinner in under 20 minutes. Which is why I love keeping scallops in the house. You can grab a nice bag of them when they’re on sale and stick them in the freezer until you’re ready to use them.
Growing up in a Sicilian household I know the hard and fast rule about never mixing cheese with seafood. However, I’m throwing caution to the wind and letting you in on a little secret… seared scallops over a bed of sautéed spinach with goat cheese is so darn good.
It may only take 15 minutes to whip together, but I swear it tastes like a gourmet meal. The tangy bite of goat cheese adds a wonderful dimension to the spinach, and the salty sweetness of the scallop makes all of your tastebuds happy.
Pro tip: Allow your scallops to get room temperature, then blot them dry with a paper towel and season with salt and pepper before searing. That method gets rid of excess water and allows that beautiful caramelization to occur on each side of your scallop.
Here’s what you’ll need:
Ingredients
- 10 sea scallops
- 1 Tablespoon olive oil
- salt and pepper
- 2 cups frozen spinach
- 4 Tablespoons goat cheese
- 1 Tablespoon onion powder
- 1 Tablespoon olive oil
- Salt and pepper to taste
Instructions
- Defrost scallops until they’re room temperature and blot dry.
- Season scallops with salt and pepper on both sides, add oil to a skillet and set on medium high heat.
- Add spinach, olive oil, garlic, onion powder and salt and pepper to another skillet and saute on medium heat.
- Sear scallops for 3-4 minutes per side, never crowding the pan.
- Once spinach is cooked through toss goat cheese in and mix well.
- Serve scallops over the spinach and enjoy!
