By JLuke Morris
Pat the scallops dry with paper towels to remove any excess moisture. Season both sides with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
In a large skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Once the oil is shimmering but not smoking, add scallops in a single layer, being careful not to overcrowd the pan.
Sear the scallops for 2-3 minutes on the first side, without disturbing them, until a golden-brown crust forms. Carefully flip the scallops over and sear for an additional 1-2 minutes or until they are opaque and firm to the touch.
Remove the scallops from the skillet and set aside. Wipe the skillet clean with a paper towel, then return it to the heat.
Add the remaining 1/2 tablespoon of olive oil to the skillet over medium heat. Once heated, add the garlic sautéed spinach and stir until warmed through, about 2 minutes.
To plate, place a scoop of mashed roasted butternut squash on each plate. Top with the warm garlic sautéed spinach, then arrange the seared scallops on top.
Finish with a sprinkle of the remaining salt and pepper, if desired, before serving.
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This Main Dish Seafood Healthy recipe is ready in 30 minutes and features scallops, garlic sautéed spinach, mashed roasted butternut squash and other delicious ingredients. Contains 280 calories total.
Pat the scallops dry with paper towels to remove any excess moisture. Season both sides with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
In a large skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Once the oil is shimmering but not smoking, add scallops in a single layer, being careful not to overcrowd the pan.
Sear the scallops for 2-3 minutes on the first side, without disturbing them, until a golden-brown crust forms. Carefully flip the scallops over and sear for an additional 1-2 minutes or until they are opaque and firm to the touch.
Remove the scallops from the skillet and set aside. Wipe the skillet clean with a paper towel, then return it to the heat.
Add the remaining 1/2 tablespoon of olive oil to the skillet over medium heat. Once heated, add the garlic sautéed spinach and stir until warmed through, about 2 minutes.
To plate, place a scoop of mashed roasted butternut squash on each plate. Top with the warm garlic sautéed spinach, then arrange the seared scallops on top.
Finish with a sprinkle of the remaining salt and pepper, if desired, before serving.
Calories per Serving: 280
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