Scallops with Wilted Spinach and Arugula

Prep Time:
10 mins
Total Time:
20 mins

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


  • 16 large sea scallops (about 1 ¼ pounds), rinsed and dried, tough muscles removed

  • 1 ½ teaspoons coarse salt

  • ¼ teaspoon freshly ground pepper

  • 3 tablespoons safflower oil

  • 2 garlic cloves, thinly sliced lengthwise

  • 7 ounces baby spinach (about 10 cups)

  • 7 ounces baby arugula (about 10 cups)

  • ¼ teaspoon crushed red-pepper flakes


  1. Heat a large straight-sided skillet over medium-high heat. Sprinkle scallops with 1 teaspoon salt and 1/8 teaspoon pepper. Heat 2 tablespoons oil in skillet. Arrange scallops in skillet, and cook on 1 side until golden brown, about 7 minutes. Flip, and cook until scallops are opaque, 30 to 45 seconds. Transfer to a plate lined with paper towels.

  2. Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.

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