Seared Sea Scallops with Creamy Spinach & Leeks


  • 2-1/2 Tbs. unsalted butter

  • 12 oz. baby spinach (about 12 loosely packed cups)

  • 2 medium leeks (white and light-green parts only), halved lengthwise, thinly sliced crosswise, and rinsed (about 1 cup)

  • Kosher salt

  • 2 large cloves garlic, minced

  • 1/3 cup dry white wine

  • 1/3 cup heavy cream

  • Freshly ground black pepper

  • Pinch freshly grated nutmeg

  • 2 Tbs. freshly grated Parmigiano-Reggiano

  • 16 large dry-packed sea scallops

  • 4 tsp. vegetable oil


Melt 1/2 Tbs. of the butter in a 12-inch skillet over medium-high heat. Add half of the spinach and cook, tossing with
tongs, until just wilted, about 2 minutes. Transfer with tongs to a colander set over a bowl; let drain and cool slightly.
Repeat with the...

Spicy Seared Sea Scallops


  • 2 pounds large sea scallops, about 18 to 20

  • 2 teaspoons Cajun seasoning

  • 2 teaspoons extra virgin olive oil

  • 1/2 teaspoon salt

  • Dash freshly ground pepper

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons unsalted butter


In a bowl or food storage bag, toss scallops gently with the Cajun seasoning, 2 teaspoons olive oil, salt, and pepper. Refrigerate for about 1 hour.

Heat the 1 tablespoon olive oil and 2 teaspoons of butter in a large skillet over high heat. With tongs, arrange the scallops in the hot fat and cook for about 2 to 3 minutes on each side, or until nicely browned.

Serve as a first-course salad with a citrus dressing or serve with rice and steamed veggies for a delicious ...