Scallops with Wilted Spinach

Scallops with Wilted Spinach


4 wild caught fresh sea scallops (10 count)
1½ tablespoons Dierbergs butter, melted (divided)
¼ cup finely diced shallot
2 cloves garlic, minced
2 tablespoons dry vermouth
1 tablespoon Dijon mustard
1 bag (9 ounces) baby spinach
Coarse salt and freshly ground black pepper


Pat scallops dry with paper towels. Brush one side of each scallop with melted butter.

Preheat large skillet over medium-high heat. Add scallops, buttered-side down; cook until browned, about 2 minutes.

Brush with butter; turn scallops. Reduce heat to medium; cook until opaque throughout and lightly browned, about 2 to 3 minutes.

Remove from skillet; cover and keep warm.

Add remaining melted butter to skillet along with shallot and garlic; cook stirring frequently for 1 minute.

Whisk in vermouth and mustard. Stir in half of the spinach; cover and cook stirring occasionally until wilted, about 2 minutes.

Push spinach to side of skillet; add remaining spinach and cook stirring occasionally until wilted, about 2 minutes. Season with salt and pepper.

Divide spinach between 2 serving plates; top with scallops.


Lightly browned on the outside, moist and succulent on the inside, delectable pan-seared scallops are a restaurant specialty that can be a challenge to recreate at home. What’s the secret? Dierbergs Wild Caught Sea Scallops. They are dry, or untreated, so they’re super-fresh and cook to a golden brown. Their exceptionally large size and sweet, delicate flavor make them the perfect treat for a special occasion.

Servings: 2
Serving Size: Per Serving

Per Serving
Calories: 231
Cholesterol: 53 mg
Fat: 9 g
Sodium: 300 mg
Carbohydrates: 11 g
Protein: 29 g
Fiber: 3 g