Blackened Scallops with Garlic Sautéed Spinach

What’s for dinner? … AGAIN.

Yesterday was Day One Hundred. (Insert exasperated face.)

Covid keeps us out of restaurants and has us eating at home. Quarantine began for us officially on March 23rd. It was the day that New York State went on “pause.” If we’re perfectly honest, we haven’t cooked all 100 dinners at home, We enjoyed one dinner on a restaurant patio just recently, and we ordered take-out once. But 98 dinners in 100 days is pretty significant, and we’re proud of our longevity. I definitely miss restaurants, specifically for the inspiration they provide for us foodies.

We’re pampering ourselves with good food that’s styled on our plate and delights in our mouth. Last night’s dinner was Blackened Scallops with Garlic Sautéed Spinach.

Just. So. Good.

Choose fresh, dry scallops. Remove the side muscle, and pat dry. Combine spices for a dry rub. Place each scallop in the dry rub, turn over, repeat. Melt one slim pat of butter with two teaspoons olive oil in a cast-iron skillet over medium-high heat. When glistening, add scallops. Resist the urge to turn them over or move them around in the skillet, or the beautiful blackened crust will not occur. After 3 minutes, flip scallops and cook for 2 minutes more.

In a separate skillet, pour two teaspoons olive oil and turn heat to medium-high. When the oil is hot, add fresh baby spinach and minced garlic.

Oh, that sound is soooooo good! Keep everything moving in the pan; pull the cooked spinach on the bottom of the pan to the top, and prevent the garlic from burning. Within a minute, the spinach is ready. Plate the spinach first, scallops on top, and serve with a horseradish sauce.

Blackened Scallops with Sautéed Garlic Spinach

Servings: 2
Calories: 280kcal
Short on time? Not a problem! This delicious dinner goes on the table in 5 minutes!
Print Recipe


  • cast iron skillet


  • 12 dry scallops
  • 1 Tbsp unsalted butter
  • 4 tsp olive oil, divided

Dry Rub

  • 1 Tbsp smoked paprika
  • ½ tsp cayenne pepper; more if desired
  • 2 tsp garlic powder

Sauteéed Spinach

  • 10 oz baby spinach leaves
  • 2 cloves garlic, minced

Horseradish Sauce

  • 3 Tbsp lowfat sour cream
  • 2 tsp horseradish
  • 1 tsp dijon mustard


  • Prepare dry rub for scallops.
  • Wash spinach and lay on cotton towels to dry.
  • Combine ingredients for horseradish sauce and set aside.
  • Remove side muscle from scallops and pat dry with a paper towel.
  • Place 1 Tbsp butter and 2 tsp oil in a cast iron skillet. Turn heat to Medium-high.
  • Dredge scallops through dry rub.
  • When fat is glissening, add scallops to the pan.
  • Turn scallops after 3 minutes.
  • Prepare a separate skillet for the spinach by bringing 2 tsp olive oil over medium-high heat.
  • After turning scallops, (they will cook for 2 more minutes,) place spinach and garlic in the second skillet. Keep the spinach and garlic moving in the pan, bringing the cooked spinach to the top and guiding the uncooked leaves to the bottom of the pan.
  • Plate spinach first, place scallops on top, and then horseradish sauce. Serve immediately.


Calories: 280kcal | Carbohydrates: 15g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 494mg | Potassium: 1130mg | Fiber: 5g | Sugar: 2g | Vitamin A: 15460IU | Vitamin C: 42mg | Calcium: 185mg | Iron: 5mg

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