top of page

Seared Scallops with Spinach & Feta

When it is hot outside, I crave seafood, especially shrimp and scallops. This easy (and fast) recipe combines sweet seared scallops with sauteed spinach, which reminds me of spanakopita. Each mouthful is a treat!



2 shallots minced (or a small diced yellow onion)

1 clove garlic minced

2 Tbsp olive oil

1 bag of baby spinach

1-2 Tbsp chopped dill - depending on how much you like dill.

3 oz crumbled feta

4-5 scallops per person

1 Tbsp Butter

Salt & Pepper


Salt and pepper the scallops. Set aside.

Heat a frying pan. Add olive oil and heat until shimmering. Add shallots. Saute until tender, about 1 minute. Then add garlic and cook for only about 30 seconds.

Add the whole bag of spinach into the pan. It will be full but be patient. In a minute, it will all cook down. Make sure to keep stirring while it does.

Once the spinach is cooked down, turn off the heat. Stir in dill and feta. Taste for seasoning, and add salt & pepper to taste.

Heat another pan. I like cast iron for this. Add butter. Once completely melted, add the scallops. Cook them on this side until golden brown. It won’t take long. Flip them. Cook them for one minute on the second side.

Place baby arugula on the plate. Top with sauteed spinach. Add scallops. If you like, you can also squeeze a little lemon on top.

BONUS: In the picture, you’ll notice I added mushrooms to the spinach mix. Just another option.

Sauteed Spinach with Feta and Mushrooms

Cook the shallots and garlic as above.

Add mushrooms. Saute until cooked. Adding salt will bring out their juices.

Then add the spinach. Continue the regular recipe from here.


Recent Posts

See All

1 Comment

Jen Vondenbrink
Jen Vondenbrink
Jul 29, 2023

One of my all time favorites!

Apple Crunch Pie.jpeg

About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

bottom of page