Sea Scallops with Lemon Spinach and Capers


  • 6 medium sized sea scallops, cleaned of muscle and patted dry
  • Vegetable oil
  • Salt and pepper
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 2 cups cleaned baby spinach
  • 2 tablespoons butter
  • Juice of haf a lemon
  • 2 tablespoons capers



  • Put a little vegetable oil into a large non-stick pan over medium heat
  • Season the sea scallops with salt and pepper and add them to the pan
  • Allow to cook for two to three minutes on each side or until golden brown
  • Remove the scallops from the pan and place on paper towels
  • Add the shallots and garlic to the pan and sweat for 30 seconds
  • Add the spinach, butter, lemon juice and capers and allow the spinach to lightly wilt
  • Taste the spinach and season if necessary
  • Remove the spinach from the pan onto paper towels
  • Light pat dry the spinach
  • Arrange the spinach onto two plates and place scallops on top of the spinach
  • Dress the scallops with lemon butter sauce from the pan
  • Serve immediately.


Serves two.

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