Pan-Seared Scallops with Spinach-Mushroom Saute

pan-seared-scallops-with-spinach-mushroom-saute Photo: Quentin Bacon


  • 1 tablespoon olive oil
  • 1 1/2 pounds sea scallops, rinsed and patted dry
  • 1/2 teaspoon each salt and pepper
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 2 cups sliced shiitake mushrooms
  • 1 teaspoon each dried oregano and dried thyme
  • 2 (5-ounce) packages baby spinach
  • 1/4 cup dry vermouth


Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season sea scallops with salt and pepper; add to pan. Sear for 1 minute per side or until golden brown. Remove scallops; set aside. Using same pan over medium heat, carefully add 2 teaspoons olive oil and minced garlic; cook for 1 minute. Add sliced shiitake mushrooms, and cook for 1-2 minutes or until mushrooms soften and release their juices. Add oregano and thyme, and cook 1 minute more or until fragrant. Add spinach and vermouth, and cook for 30 seconds or until spinach just begins to wilt; return scallops to pan, and cook 3 minutes more. Serve.

  • Yield: Makes 4 servings (serving size: 2 1/4 cups)

Nutritional Information

Calories per serving: 290
Fat per serving: 7g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1g
Protein per serving: 32g
Carbohydrate per serving: 23g
Fiber per serving: 5g
Cholesterol per serving: 56mg
Iron per serving: 4mg
Sodium per serving: 531mg
Calcium per serving: 112mg

This Recipe Is