Sautéed Scallops with Garlic Spinach Pasta – A Perfect Weeknight Recipe

JUMP TO RECIPE

If you’re craving a dish that’s bursting with flavor, quick to prepare, and sure to impress, you’re in the right place. Picture this: succulent seared scallops on top of al dente pasta, all tossed together in a garlic-infused spinach sauce, finished off with zesty lemon, olives, and capers. This isn’t just a dinner; it’s an experience that will elevate your weeknight meals or make a special occasion even more memorable. In this article, we’ll guide you through each step of creating this exquisite Sautéed Scallops with Garlic Spinach Pasta, from gathering the ingredients to perfecting the final presentation.  Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

Why You’ll Love This Sautéed Scallops with Garlic Spinach Pasta

1. Quick and Easy to Make When time is tight but you still want something flavorful and satisfying, this recipe is your go-to. With a prep time of just 10 minutes and a cook time of about 20 minutes, you’ll have a restaurant-quality meal ready in under 30 minutes.

2. Packed with Flavor The beauty of this dish lies in its balance of flavors. The sweetness of the scallops contrasts beautifully with the earthy spinach and the tangy lemon and capers. The olives bring a salty bite that rounds out the dish, while the garlic provides a rich, savory depth.

3. A Healthy Choice This dish isn’t just delicious—it’s also a nutritious option. The scallops provide lean protein, while the spinach offers a boost of vitamins and minerals. The addition of healthy fats from the olives and butter ensures that every bite is rich and satisfying.

4. Perfect for Any Occasion Whether you’re preparing a quick weeknight dinner or hosting a dinner party, this recipe is versatile enough for any setting. The elegance of the scallops paired with the vibrant colors of the pasta and sauce make it a visually stunning dish.

Key Ingredients for Sautéed Scallops with Garlic Spinach Pasta

To make this dish shine, you’ll need the following ingredients. Each element contributes something unique to the flavor profile, so be sure to have them all on hand.

Pasta (Fettuccine or Other Long Pasta)

• Why it works: The wide, flat strands of fettuccine provide the perfect base for the sauce, ensuring every bite is coated in the garlic spinach goodness. However, you can substitute with spaghetti, linguine, or pappardelle if you prefer.
• Tip: If you have leftovers, the pasta holds up well in the fridge and can be reheated the next day.

Scallops

• Fresh or Frozen: Fresh scallops are ideal, but frozen scallops work just as well when thawed properly. For the best texture, be sure to pat them dry thoroughly before cooking. Excess moisture can prevent the scallops from achieving a nice sear.
• Flavor Profile: Scallops have a naturally sweet, delicate flavor, making them a perfect protein to pair with rich and vibrant pasta dishes.

Garlic & Vegetables

• Garlic: The minced garlic infuses the oil and the sauce, bringing a savory base note to the entire dish.
• Spinach: Fresh spinach wilts down beautifully in the sauce, adding both nutrition and a mild earthy flavor that complements the scallops perfectly.
• Cherry Tomatoes: Their sweet, juicy pop contrasts with the richness of the pasta and scallops. Using both red and yellow tomatoes adds a colorful visual appeal.

Olives & Capers

• Kalamata and Green Olives: The olives provide a tangy, briny bite that pairs wonderfully with the sweet scallops. The Kalamata olives bring a bold flavor, while green olives add a slightly milder taste.
• Capers: These tiny, briny bursts of flavor add a lovely sharpness to the dish, balancing out the richness of the butter and scallops.

Butter & Lemon

• Butter: It gives the dish a creamy richness that ties all the ingredients together. The fat from the butter is crucial in helping the pasta absorb the garlic and spinach flavors.
• Lemon Juice: The juice of half a lemon adds a much-needed fresh and zesty contrast to the dish, brightening everything up and cutting through the richness of the butter.

How to Cook the Perfect Sautéed Scallops with Garlic Spinach Pasta

Cooking this dish might seem a little intimidating, but once you break it down into manageable steps, you’ll realize just how simple and satisfying it is to make.

Step 1: Cook the Pasta

Start by boiling a large pot of salted water. Once it’s boiling, add the fettuccine (or pasta of your choice) and cook according to the package instructions. Remember, you want your pasta to be al dente, so don’t overcook it! Drain the pasta and set it aside. You can reserve a bit of the pasta water to thin the sauce later if needed.

Step 2: Sear the Scallops

Properly searing scallops is key to achieving that golden, crispy crust. Here’s how to do it right:

• Thaw and Dry: If you’re using frozen scallops, make sure they’re completely thawed. Pat them dry with paper towels to remove any moisture. This step is critical to avoid steaming them instead of searing.
• Room Temperature: Allow the scallops to sit at room temperature for about 30 minutes before cooking. This ensures they cook evenly.
• Season: Lightly season the scallops with salt and freshly ground black pepper.
• High Heat: Heat a large skillet over high heat. Add a splash of cooking oil (vegetable oil or olive oil works best) and allow it to shimmer—this means the oil is hot enough to sear.
• Sear the Scallops: Add the scallops to the skillet, making sure not to overcrowd them. Sear them for 3-4 minutes on one side until a golden crust forms. Flip them over and cook for another 2-3 minutes, until they’re just cooked through. Remove them from the skillet and set aside on a plate.

Step 3: Prepare the Sauce

In the same skillet you used for the scallops (don’t clean it—those flavorful bits left behind will add depth to your sauce!), add the minced garlic. Sauté it over medium heat for about 30 seconds until fragrant. Then, add half of the halved cherry tomatoes and 1 tablespoon of capers. Stir everything together and cook for another 3-4 minutes.

Next, add the fresh spinach. It will wilt down quickly, so stir it until it’s incorporated into the sauce. Add the remaining cherry tomatoes and sliced olives. Let everything cook together for another 2 minutes, allowing the tomatoes to soften and release their juices.

Add the cooked pasta to the skillet and toss everything together, ensuring that the pasta is well coated in the garlic-spinach mixture. Toss in the butter, allowing it to melt into the sauce. Squeeze the juice of half a lemon over the pasta and toss again to distribute the acidity evenly. Season with salt and freshly ground black pepper to taste.

Step 4: Assemble the Dish

Now it’s time to bring everything together:

• Plate the pasta and top it with the seared scallops.
• Sprinkle the remaining capers over the top.
• Garnish with a few fresh thyme sprigs, a pinch of red pepper flakes for a little heat, and a final grind of black pepper.

Sautéed Scallops with Garlic Spinach Pasta: Nutritional Information

If you’re mindful of your nutrition, here’s an overview of the nutritional benefits of this dish. Each serving is approximately:

Nutrient	Amount per Serving
Calories	400-450
Protein	30g
Carbohydrates	45g
Fat	15g
Fiber	5g

Tips for the Best Sautéed Scallops with Garlic Spinach Pasta

1. Use High Heat to Sear the Scallops: High heat ensures a crispy exterior while keeping the inside tender. Don’t rush the searing process—let the scallops cook undisturbed until a golden crust forms.

2. Don’t Overcrowd the Pan: If you have more than a few scallops to cook, sear them in batches. Overcrowding the pan will cause the scallops to steam instead of sear.

3. Customize the Olives: Not a fan of Kalamata olives? Feel free to use black olives or even omit them entirely if you prefer a milder flavor.

4. Spice It Up: Add red pepper flakes to the sauce for a bit of heat. It balances the sweetness of the scallops and the richness of the butter.

5. Freshly Grind Your Pepper: For the best flavor, use freshly ground black pepper. It adds a bit more warmth and depth compared to pre-ground pepper.

Frequently Asked Questions (FAQ)

Can I use frozen scallops for this recipe?

Yes, you can! Just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture.

What other types of pasta can I use?

Fettuccine is the classic choice, but feel free to swap it out for spaghetti, linguine, or any other long pasta you prefer.

Can I prepare this dish ahead of time?

While the pasta and sauce can be made in advance, the scallops are best cooked fresh. Reheated scallops tend to lose their delicate texture.

How can I make this dish vegetarian?

You can substitute the scallops with sautéed mushrooms or even tofu for a vegetarian-friendly option.

Conclusion: Savor the Simple Pleasures of Sautéed Scallops with Garlic Spinach Pasta

Whether you’re cooking for a special occasion or just want to treat yourself on a regular weeknight, this Sautéed Scallops with Garlic Spinach Pasta is sure to satisfy your craving for something flavorful, fresh, and easy to make. With its balance of savory, tangy, and slightly spicy notes, it’s a meal that’s as delightful to the taste buds as it is to the eyes. The next time you’re in the mood for a meal that feels indulgent but is surprisingly simple to prepare, look no further than this recipe.

Give it a try tonight, and don’t forget to share your experience with us! You’ll be amazed at how quickly this dish becomes a go-to favorite in your kitchen.

Print