Seared Scallops with Garlic Butter Spinach

These seared scallops with spinach and bacon are elegant, quick, and simple to prepare. With about 10 minutes of prep and 10 minutes of cooking, you can have a flavorful, romantic meal ready in roughly 20 minutes. Large sea scallops are seared in a hot cast-iron skillet, then combined with garlic, crisp bacon, and tender baby spinach for a balanced low-calorie, moderate low-carb dish perfect for a lunch, dinner, or date night for two.

Table of Contents

• How to make cast iron seared scallops
  • For the bacon and spinach
• You may also enjoy

This recipe serves two and is an excellent option when you want a light but satisfying seafood meal. It’s not strictly ketogenic but is relatively low in carbohydrates.

How to make cast iron seared scallops

Before searing, dice the green onions and prepare the scallops. Rinse the scallops briefly and remove the small, tougher side muscle if present — it looks like a rectangular tag on the side. That piece has fibers running opposite the scallop and can be pinched off with a paper towel and removed. If a few side muscles are missing, don’t worry; they often come off during harvesting and won’t affect the dish.

Pat the scallops very dry with paper towels — dryness is essential for a good sear. Heat a large cast-iron skillet over medium heat and add the oil, swirling to coat the pan. Season both sides of the scallops evenly with a light sprinkle of salt (about 1/8 teaspoon), a pinch of sugar (1/8 teaspoon), and freshly ground black pepper.

Place the scallops in the hot pan and cook undisturbed for 2 minutes to form a golden crust. Flip and cook for an additional 1 minute. Remove the scallops to a warm plate and keep them covered while you finish the spinach and bacon.

For the bacon and spinach

Cut one slice of bacon into 1-inch pieces and fry in a large non-stick skillet over medium heat until crisp. Remove the crispy bacon pieces and drain them on paper towels, leaving the bacon drippings in the pan to flavor the greens.

Add the diced green onions to the drippings and cook about 2 minutes until softened. Stir in 2 teaspoons minced garlic and 2 tablespoons low-sodium, fat-free chicken broth, bringing the mixture to a simmer. Season with the remaining 1/8 teaspoon kosher salt, then add 6 ounces baby spinach. Cook, stirring constantly, for 30–45 seconds or until the spinach just begins to wilt.

Divide the wilted spinach onto two plates and arrange the hot scallops on top. Sprinkle each serving with the reserved bacon crumbles and a bit of freshly ground black pepper if desired. Serve immediately for best texture and flavor.

You may also enjoy

• Shrimp and Scallop Pasta
• Seared Scallops with Parmesan Rice and Broccoli
• Scallops and Bacon Pasta
• Lemon Scallop Pasta
• Grilled Sea Scallops

Scallops and Spinach Recipe — Quick Details

• Servings: 2
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Calories per serving: 176 kcal

Ingredients

• 1 teaspoon canola oil
• ½ pound large sea scallops (about 6–8)
• ¼ teaspoon kosher salt, divided
• ⅛ teaspoon sugar
• ⅛ teaspoon freshly ground black pepper
• 1 slice bacon
• 2 green onions, diced
• 2 teaspoons minced garlic
• 2 tablespoons fat-free, low-sodium chicken broth
• 6 oz baby spinach leaves

Instructions

1. Dice the green onions.
2. Wash scallops and remove any side muscle. Pat dry with paper towels.
3. Heat a cast-iron skillet over medium heat. Add oil and swirl to coat.
4. Season scallops with 1/8 teaspoon salt, sugar, and black pepper on both sides.
5. Sear scallops 2 minutes on the first side, flip and cook 1 minute more. Remove and keep warm.
6. Cut bacon into 1-inch pieces and fry in a separate skillet until crisp. Drain and reserve bacon crumbles.
7. With bacon drippings in the pan, add green onions and cook 2 minutes. Add garlic and chicken broth and bring to a simmer.
8. Add remaining 1/8 teaspoon salt and the spinach. Cook 30–45 seconds until wilted, stirring constantly.
9. Divide spinach and scallops between two plates, sprinkle with bacon crumbles, and serve immediately.

Notes

• Side muscles sometimes fall off during processing; it’s fine if a few remain missing.
• Dry scallops thoroughly to ensure a golden sear. Overcrowding the pan will prevent proper browning.

Nutrition (per serving)

• Calories: 176 kcal
• Carbohydrates: 10 g
• Protein: 18 g
• Fat: 7 g
• Sodium: 883 mg