Sautéed Scallops with Mushroom and Spinach Sauce

Pan Fried Seared Scallops

Scallops are often considered restaurant-only fare. They’re expensive and easy to overcook, which makes scallops intimidating for home cooks. But once you know how to cook scallops—which only take about 5 minutes on the stovetop!—they’ll become a quick weeknight treat.

All you need is 4 ingredients and 20 minutes for beautiful pan-seared sea scallops. The savoury crust from the cast iron gives the scallops a crispy texture on the outside while smooth and soft on the inside. This simple recipe is no fuss and a delicious accompaniment to a salad, pasta, risotto, or as an appetizer.

I’ve heard many times that preparing scallops is beyond a typical home cook’s skill set. Well, this recipe will prove that wrong. There’s really nothing to preparing this dish, just a little time to dry out the scallops, a few minutes in a pan, and then you are diving right into these beauties!

Although a little more expensive, wild caught seafood is much more sustainable and higher-quality than farm-raised. 

When you are buying seafood, always spring for the extra cost for better quality, taste, and nutritional value.

If you are in a land-locked state, fresh seafood is always more difficult to come by. Search around for a local butcher who can guide you to a place that sources fresh seafood, or invest in a sustainable seafood subscription box. 

Sautéed Scallops with Mushroom and Spinach Sauce

Sautéed Scallops with Mushroom and Spinach Sauce.

Chris Otim – Master Chef
A quick and impressive dish that is easy to prepare and cook, creating stacks of flavour within minutes.
Prep Time 5 mins
Cook Time 10 mins
5 Mins 5 mins
Total Time 25 mins
Course Appetizer
Cuisine Mediterranean
Servings 4 People
Calories 135 kcal


  • Frying Pan
  • Colander
  • Whisk
  • Medium Pan
  • Serving Plate


  • 75 g Butter Quality
  • 100 g Mushrooms Wild – Button – Chestnut – Your Choice
  • 100 g Spinach Stems Trimmed & Washed
  • 2 tsp Oil Use Groundnut
  • 1 kg Scallops Use USA Fresh or Devon
  • 5 g Nutmeg Grate Fresh


  • STEP 1
    Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a minute or two before adding the spinach. Cook on a high heat for about 1 minute, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander and set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm and sit to one side.
  • STEP 2
    Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
  • STEP 3
    While sautéing the scallops, add the saved spinach juices to the pan previously cooking the spinach and mushrooms and whisk in the remaining knob of butter to create a succulent sauce. Season with salt and pepper and a grating of nutmeg.
  • STEP 4
    Now finish in style: arrange the spinach and mushrooms on plates or in bowls placing the scallops on top, then spoon the nutmeg spinach sauce all around.



COOKING SCALLOPS – Don’t pre-season the scallops before cooking as the salt draws the moisture out of them and gives them a tight texture. It is best to season with salt once they have been sealed in the pan.
ADDING FLAVOURS – A squeeze of lemon or lime juice can be added to the butter sauce. Or likewise just ½-1 tsp of wholegrain mustard can be whisked into the sauce to replace the nutmeg.
Keyword Scallops, seafood, Shellfish

Sautéed Scallops with Mushroom and Spinach Sauce – N&C Produce

Sautéed Scallops with Mushroom and Spinach Sauce

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