Seared Scallops with Spinach Salad

Name: Seared Scallops with Spinach Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 12 large sea scallops; Salt and pepper, to taste; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 4 cups fresh spinach, washed and dried; 1/4 cup sliced almonds, toasted; 1/2 cup cherry tomatoes, halved; 1/4 small red onion, thinly sliced; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; Salt and pepper, to taste

Highlighted under: Comfort Dinner Recipes

I love creating light, refreshing meals that are bursting with flavor, and this Seared Scallops with Spinach Salad is one of my favorites. The first time I made this dish, I was amazed by how quickly the scallops seared to perfection, creating a golden crust while remaining tender inside. Paired with the vibrant spinach salad, it's a delightful combination that's perfect for impressing guests or enjoying on a casual evening at home. The key is in the timing — don’t overcrowd the pan, and your scallops will turn out beautifully every time.

Created by

Emily

Last updated on 2026-01-23T21:38:27.791Z

When I first tried searing scallops, I was nervous, but it turned out to be surprisingly simple and rewarding. The secret lies in ensuring that your scallops are dry before you place them in the hot pan; this enhances caramelization and flavor. I also recommend using good-quality olive oil to help achieve a beautifully golden crust.

The fresh spinach salad complements the scallops perfectly, adding a crisp and slightly peppery note. I often toss in some sliced almonds for crunch and a squeeze of lemon for brightness. It’s a combination that never fails to impress!

Why You'll Love This Recipe
Perfectly seared scallops that melt in your mouth
Bright and fresh spinach salad with a light vinaigrette
Quick to prepare, making it ideal for weeknight dinners or special occasions

Cooking Perfect Scallops

Scallops are delicate and require a careful touch. To achieve the coveted golden crust, ensure that your skillet is preheated adequately to medium-high heat before adding the scallops. When the olive oil shimmers but isn’t smoking, it’s the perfect moment to place the scallops in the pan. If you overcrowd the pan, it will cool down, and instead of a sear, you’ll end up steaming the scallops, resulting in a less desirable texture.

When searing, look for a rich golden color on each side; this takes about 2-3 minutes per side. The addition of butter during the final minute not only enhances the flavor but also helps to baste the scallops, promoting an even cook while adding a luxurious touch. Keep an eye on them; once they are opaque in the center and firm to touch, they’re ready to be removed from the heat.

Building the Spinach Salad

The beauty of this spinach salad lies in its freshness and crunch. Start by ensuring the spinach is completely dried after washing. Excess water can dilute the dressing and make the salad soggy. It’s also essential to toast your almonds as this step adds a nutty flavor and a delightful crunch that contrasts beautifully with the tender scallops.

For the dressing, whisking the olive oil and balsamic vinegar until emulsified creates a silky coating for your salad ingredients. Don’t hesitate to adjust the acidity by adding more balsamic vinegar if you prefer a tangier taste. Also, consider incorporating seasonal ingredients like sliced strawberries or crumbled feta for additional flavor profiles, making this salad versatile.

Ingredients

Gather the following ingredients to make this delightful dish:

For the Scallops

12 large sea scallops
Salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon unsalted butter

For the Spinach Salad

4 cups fresh spinach, washed and dried
1/4 cup sliced almonds, toasted
1/2 cup cherry tomatoes, halved
1/4 small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper, to taste

With these ingredients ready, you'll be set to create a delicious meal!

Instructions

Follow these steps to prepare your Seared Scallops with Spinach Salad:

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Sear the Scallops

Carefully add the scallops to the pan without overcrowding. Sear for about 2-3 minutes on each side until golden brown. Add butter in the last minute, basting the scallops.

Prepare the Salad

In a large bowl, combine spinach, toasted almonds, cherry tomatoes, and red onion. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper, then pour it over the salad.

Serve the Dish

Plate the salad and top with the seared scallops. Serve immediately and enjoy!

Now you're ready to enjoy this beautiful dish!

Pro Tips

For the best flavor, allow the scallops to reach room temperature before cooking and avoid moving them once they are in the pan for better searing.

Make-Ahead Tips

This dish can be prepared in stages, making it a great option for entertaining. You can wash and dry the spinach and other salad ingredients ahead of time; just store them in airtight containers in the fridge to maintain freshness. Consider toasting the almonds a day in advance to save time on serving day as well.

If you plan to serve this dish later, avoid adding the dressing to the salad until just before serving to keep the greens crisp. The scallops, however, are best cooked fresh due to their delicate nature; reheating them can yield a rubbery texture.

Variations and Substitutions

Feel free to experiment with different greens in your salad! Arugula or mixed baby greens can replace spinach if you're looking for a peppery kick or a different texture. If you have nut allergies, pumpkin seeds or sunflower seeds can serve as excellent substitutes for the toasted almonds, maintaining that crunch factor without compromising the dish.

For added flavor, consider marinating your scallops briefly in a mixture of lemon juice, garlic, and herbs before searing. This adds a wonderful depth of flavor and can enhance the overall dish without requiring much additional effort.

Questions About Recipes

→ Can I use frozen scallops?

Yes, but make sure to thaw them completely and pat them dry before cooking for the best results.

→ What's the best way to store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the scallops.

→ Can I substitute the spinach with another green?

Absolutely! Arugula or mixed greens would work wonderfully as a substitute.

→ How can I ensure my scallops are perfectly cooked?

Cooking time will vary based on the size of the scallops. For perfect scallops, they should be opaque in the center and firm to the touch.