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Scallops with Wilted Spinach and Arugula

In just a few minutes, scallops are seared and served over garlicky arugula and spinach.

Source: Martha Stewart Living, March 2009
Total Time Prep Servings



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How would you rate this recipe?
  • jamesclark1agm
    16 DEC, 2018
    Super simple and VERY tasty
  • MS11802524
    16 MAR, 2012
    This is very tasty, healthy and quick. I LOVE spinach so I skipped the arugula and added some toasted pine nuts for texture and a twist. This is top notch for me!!!
  • mrs_in_mass
    11 JUL, 2010
    These scallops were SPECTACULAR!! We simply loved them. I'm a big fan of arugula, so we skipped the spinach and went all-arugula in our dish. My they were good. Only downer was that I think my pan got a little too hot, and some of the searing was left stuck to the bottom of the pan. Boo...that's the best part. But still 5 stars out of 5!!
  • grrlTravels
    23 MAY, 2010
    Made this with fresh spinach and arugula from the garden--great way to combine two veggies which are picked together. The scallops were easy and delicious.
  • twostickbugs
    20 APR, 2009
    I really liked the scallops, however, found the spinach to be really bitter for some reason.
  • ehguy11
    12 APR, 2009
    Quick, easy and delicious. I replaced the arugula with broccoli rabe, and it was just as good. My cast-iron pan works great to sear the scallops.
  • MarthaandMeBlogger
    1 MAR, 2009
    I made this one. Thumbs up, but add some lemon juice. See my results at

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