Best 6 Bay Scallops With Spinach Garlic Recipes

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From elegant fine-dining restaurants to a cozy homemade dinner, bay scallops with spinach and garlic is a versatile dish that can be enjoyed by people of all ages. The sweet, tender scallops pair perfectly with the earthy, slightly bitter spinach, while the garlic adds a savory depth of flavor that brings everything together. Whether you're looking to impress your friends and family or simply want to enjoy a delicious and healthy meal, bay scallops with spinach and garlic is a great choice.

Let's cook with our recipes!

SCALLOPS AND SPINACH OVER PASTA



Scallops and Spinach over Pasta image

This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced.

Provided by Kim Robichaud

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 12

Number Of Ingredients 9

12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ cup water
garlic powder to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
  • Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
  • Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 24.8 g, Cholesterol 38.9 mg, Fat 3 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 0.6 g, Sodium 227.4 mg, Sugar 0.9 g

SCALLOPS WITH WILTED SPINACH



Scallops with Wilted Spinach image

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)

Steps:

  • In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

BAY SCALLOPS WITH SPINACH AND GARLIC



Bay Scallops With Spinach and Garlic image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

2 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 teaspoon grated lemon zest
2 pounds fresh spinach, stemmed and washed but not dried
2 teaspoons kosher salt
Freshly ground pepper to taste
1 pound bay scallops
2 tablespoons fresh lemon juice
1/4 cup white wine

Steps:

  • Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
  • Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
  • Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams

SEARED SCALLOPS WITH BABY SPINACH



Seared Scallops With Baby Spinach image

A lovely, very simple Asian dish. This is mildly seasoned, but feel free to add chili paste, chili oil or whatever firey substances you like.

Provided by Chef Kate

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 inch piece fresh ginger, minced
10 ounces Baby Spinach
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted, see note
1 teaspoon sesame seeds, toasted, see note
fresh ground pepper
3/4 lb sea scallops

Steps:

  • Heat 1 tablespoon of the vegetable oil and 1 teaspoon of the sesame oil in a skillet over high heat. A.
  • dd garlic and ginger; cook, stirring, until garlic softens, 1 minute.
  • Add spinach; cook until leaves soften and heat through, 1 to 2 minutes.
  • Add soy sauce, sesame seeds and pepper to taste; toss to combine.
  • Cover skillet; keep warm while scallops cook.
  • Heat remaining 1 tablespoon vegetable oil and 1 teaspoon sesame oil over medium-high heat in a grill pan or heavy skillet.
  • Sear scallops until dark golden, about 2 minutes per side.
  • Serve scallops over the spinach.
  • Note: To toast sesame seeds, place in a dry skillet over low heat, shaking frequently to prevent burning, until fragrant and barely colored, about 3 minutes.

Nutrition Facts : Calories 193.4, Fat 11.5, SaturatedFat 1.5, Cholesterol 28.1, Sodium 445.3, Carbohydrate 6, Fiber 2, Sugar 0.4, Protein 17.4

DATE NIGHT BAY SCALLOP FETTUCCINE WITH WHITE WINE AND GARLIC



Date Night Bay Scallop Fettuccine with White Wine and Garlic image

This recipe holds the essence of a luxurious date night-inspired main meal for two. Add a small salad and sparkling wine to round out dinner.

Provided by thedailygourmet

Categories     Fettuccini

Time 22m

Yield 2

Number Of Ingredients 13

4 ounces fettuccini pasta
2 slices thick-cut bacon, chopped
3 cloves garlic, minced
3 tablespoons panko bread crumbs
½ pound bay scallops
¼ teaspoon Italian seasoning
salt and freshly ground black pepper to taste
¼ cup white wine
¼ cup heavy whipping cream
1 cup loosely packed baby spinach
¼ cup finely shredded Parmesan cheese
2 tablespoons julienned sun-dried tomatoes
⅛ cup microgreens

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender, yet firm to the bite, about 8 minutes.
  • Meanwhile, place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until crisp-tender, 3 to 5 minutes. Drain bacon slices on paper towels.
  • Add minced garlic to the remaining bacon grease and cook until fragrant, about 30 seconds. Add bread crumbs and cook until golden, about 30 seconds more. Remove panko-garlic mixture to a small bowl.
  • Blot dry bay scallops with a paper towel. Season bay scallops with Italian seasoning, salt, and pepper.
  • Cook bay scallops in the same skillet until nicely golden, about 2 minutes. Pour in white wine and cream. Stir to combine. Add spinach, Parmesan Cheese, sun-dried tomatoes, and crumble in cooked bacon; stir to combine.
  • Drain pasta, reserving 1/3 cup pasta water. Add fettuccine noodles to the skillet with scallop mixture and mix to combine. If sauce is too thick, add reserved pasta water a little at a time to thin out sauce.
  • Plate fettuccine mixture and garnish with toasted panko and microgreens, if desired. Serve immediately.

Nutrition Facts : Calories 617.9 calories, Carbohydrate 56.7 g, Cholesterol 102 mg, Fat 26.5 g, Fiber 2.8 g, Protein 35.8 g, SaturatedFat 12.4 g, Sodium 668.1 mg

PASTA WITH SCALLOPS AND SPINACH



Pasta With Scallops and Spinach image

Make and share this Pasta With Scallops and Spinach recipe from Food.com.

Provided by Missyv482

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces pappardelle pasta or 12 ounces other favorite pasta
1 tablespoon olive oil
1 lb sea scallops
1 garlic clove, minced
1 cup white wine, chicken broth or 1 cup clam juice
2 teaspoons butter
10 ounces spinach
1 cup cherry tomatoes
lemon wedge
toasted pine nuts

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, in medium-size skillet, heat oil until hot but not smoking; saute' scallops until cooked through, about 2 minutes on each side.
  • Remove scallops from pan.
  • Add garlic; cook 1 minute.
  • Add wine; cook until slightly reduced, about 2 minutes.
  • Stir in butter.
  • Add spinach, tomatoes. Cover and cook, stirring occasionally, just until spinach is wilted and tomatoes softened, about 2 to 3 minutes.
  • Combine drained pasta and spinach mixture.
  • Spoon onto plates, top with scallops.

Nutrition Facts : Calories 536.8, Fat 7.8, SaturatedFat 2.1, Cholesterol 42.5, Sodium 261.9, Carbohydrate 72.3, Fiber 4.8, Sugar 3.4, Protein 32.7

Tips:

  • Choose fresh, high-quality scallops. Look for scallops that are plump and firm, with a slightly briny smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Cook the scallops quickly over high heat. This will help to preserve their delicate flavor and texture.
  • Don't overcrowd the pan when cooking the scallops. This will prevent them from steaming instead of searing.
  • Season the scallops simply with salt and pepper. This will allow their natural flavor to shine through.
  • Serve the scallops immediately after cooking. They are best enjoyed when they are hot and juicy.

Conclusion:

Bay scallops with spinach and garlic is a quick and easy dish that is perfect for a weeknight meal. The scallops are tender and flavorful, and the spinach and garlic add a delicious depth of flavor. This dish is sure to please everyone at your table.

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