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Gallery Scallops with Wilted Spinach and Arugula Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist 16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 3 tablespoons safflower oil 2 garlic cloves, thinly sliced lengthwise 7 ounces baby spinach (about 10 cups) 7 ounces baby arugula (about 10 cups) 1/4 teaspoon crushed red-pepper flakes

Gallery Scallops with Wilted Spinach and Arugula

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Scallops with Wilted Spinach and Arugula

Scallops with Wilted Spinach and Arugula

Scallops with Wilted Spinach and Arugula

Recipe Summary prep: 10 mins total: 20 mins Servings: 4

Recipe Summary

prep: 10 mins total: 20 mins

Servings: 4

prep: 10 mins

total: 20 mins

prep:

10 mins

total:

20 mins

Servings: 4

4

Ingredients

Ingredients

  • 16 large sea scallops (about 1 1/4 pounds), rinsed and dried, tough muscles removed 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 3 tablespoons safflower oil 2 garlic cloves, thinly sliced lengthwise 7 ounces baby spinach (about 10 cups) 7 ounces baby arugula (about 10 cups) 1/4 teaspoon crushed red-pepper flakes

Directions

Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.

Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.

Reviews (7)

 Add Rating & Review     26 Ratings   5 star values:        8    4 star values:        8    3 star values:        8    2 star values:        2    1 star values:        0

Reviews (7)

Add Rating & Review     26 Ratings   5 star values:        8    4 star values:        8    3 star values:        8    2 star values:        2    1 star values:        0

Add Rating & Review

26 Ratings 5 star values: 8 4 star values: 8 3 star values: 8 2 star values: 2 1 star values: 0

26 Ratings 5 star values: 8 4 star values: 8 3 star values: 8 2 star values: 2 1 star values: 0

26 Ratings 5 star values: 8 4 star values: 8 3 star values: 8 2 star values: 2 1 star values: 0

  • 5 star values: 8 4 star values: 8 3 star values: 8 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 5.0 stars       02/29/2020   Delicious, absolutely delicious, and super easy and fast. Amazing  

Martha Stewart Member     Rating: 5 stars       12/16/2018   Super simple and VERY tasty  

Martha Stewart Member     Rating: Unrated       03/16/2012   This is very tasty, healthy and quick. I LOVE spinach so I skipped the arugula and added some toasted pine nuts for texture and a twist. This is top notch for me!!!  

Martha Stewart Member     Rating: Unrated       07/11/2010   These scallops were SPECTACULAR!! We simply loved them. I'm a big fan of arugula, so we skipped the spinach and went all-arugula in our dish. My they were good. Only downer was that I think my pan got a little too hot, and some of the searing was left stuck to the bottom of the pan. Boo...that's the best part. But still 5 stars out of 5!!  

Martha Stewart Member     Rating: Unrated       05/23/2010   Made this with fresh spinach and arugula from the garden--great way to combine two veggies which are picked together. The scallops were easy and delicious.  

Martha Stewart Member     Rating: Unrated       04/20/2009   I really liked the scallops, however, found the spinach to be really bitter for some reason.  

Martha Stewart Member     Rating: Unrated       04/12/2009   Quick, easy and delicious. I replaced the arugula with broccoli rabe, and it was just as good. My cast-iron pan works great to sear the scallops.  

Martha Stewart Member     Rating: Unrated       03/01/2009   I made this one. Thumbs up, but add some lemon juice. See my results at www.marthaandme.net

    Martha Stewart Member

    Rating: 5.0 stars 02/29/2020

Delicious, absolutely delicious, and super easy and fast. Amazing

Rating: 5.0 stars

Rating: 5 stars 12/16/2018

Super simple and VERY tasty

Rating: 5 stars

Rating: Unrated 03/16/2012

This is very tasty, healthy and quick. I LOVE spinach so I skipped the arugula and added some toasted pine nuts for texture and a twist. This is top notch for me!!!

Rating: Unrated

Rating: Unrated 07/11/2010

These scallops were SPECTACULAR!! We simply loved them. I’m a big fan of arugula, so we skipped the spinach and went all-arugula in our dish. My they were good. Only downer was that I think my pan got a little too hot, and some of the searing was left stuck to the bottom of the pan. Boo…that’s the best part. But still 5 stars out of 5!!

Rating: Unrated 05/23/2010

Made this with fresh spinach and arugula from the garden–great way to combine two veggies which are picked together. The scallops were easy and delicious.

Rating: Unrated 04/20/2009

I really liked the scallops, however, found the spinach to be really bitter for some reason.

Rating: Unrated 04/12/2009

Quick, easy and delicious. I replaced the arugula with broccoli rabe, and it was just as good. My cast-iron pan works great to sear the scallops.

Rating: Unrated 03/01/2009

I made this one. Thumbs up, but add some lemon juice. See my results at www.marthaandme.net

All Reviews for Scallops with Wilted Spinach and Arugula

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Scallops with Wilted Spinach and Arugula

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest