Seared Scallops

Scallops and Spinach Over Pasta


  • One Dozen Scallops, Fresh or Frozen (if frozen must thaw first)
  • 1 and 1/2 Bags of Fresh Spinach (approximately 12 ounces)
  • 1 Medium Onion (sliced thin)
  • 1 Tablespoon of Garlic (minced)
  • 1 Tablespoon Salt
  • 1/4 Teaspoon of Black Pepper
  • 1/4 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Paprika
  • 2 Tablespoons of Butter
  • 1 Tablespoon of Olive Oil
  • 8-12 Oz of Pasta (regular spaghetti is fine.)


  • Prepare your scallops by laying them out on salted paper towels for 30 minutes each side. (Salt them on the tops as well).
  • Defrost your chicken stock if you are using frozen. (If from a box you can skip this step).
  • Sweat your onions in a pan.
  • Cook your pasta Al Dente.
  • Add garlic to the cooked onions.
  • Once the garlic is softening add the spinach and cook it until it becomes wilted not stewed.
  • Heat you your pan for the scallops and add the oil and half the butter.
  • Sprinkle the scallops with your chili powder and paprika.
  • Drain your pasta well and add it back to the pan with your chicken stock and spinach.
  • Add scallops to the pan.  Do not crowd them, place only six at a time unless you have a very large pan.
  • Scallops only need to cook for about 2-3 minutes per side. Until lightly brown. If you overcook them they become chewy.
  • Plate your pasta in a bowl and add the scallops on top. Add some grated Parmigiano Reggiano and serve.

Watch How To Make It