Seared scallops with lemon-spinach pasta

By Rachel Ray

This recipe for seared scallops and lemon-spinach was developed by blogger Rachel Ray as a tribute to summers spent at the beach. "With rich, buttery seafood, fresh herbs and crisp, tart lemon, it’s the perfect ode to the season" she says. It's simple to prepare, and makes an elegant lunch or dinner for two.
Serves 2


  • 200g spaghetti or linguini
  • 200g sea scallops, rinsed and patted dry
  • 2 tablespoons olive oil
  • 3 tablespoons of butter, divided
  • 1 shallot, finely chopped
  • Pinch of red pepper flakes
  • 225ml dry white wine
  • 120ml chicken, vegetable or seafood stock
  • 15g parsley, chopped
  • Zest of 1 lemon, reserving the lemon for serving
  • 175g fresh spinach
  • 50g Parmesan, grated
  • Salt and pepper


Bring a pot of water to a boil, add some salt and cook the pasta as directed.  While the pasta is cooking, get started on the scallops.

Season each side of the scallops with salt and pepper.

Heat a large pan to medium-high heat. Add the olive oil. When both pan and oil is hot, add the scallops. Sear each scallop for about 2 minutes, and then flip over and sear the other side for about 2 minutes. Remove the scallops, set aside on a plate and cover with foil.

Turn down the heat a little, and the add 2 tablespoons of the butter to the pan. Add the chopped shallot and cook until tender and starting to colour. Add a pinch of red pepper flakes and the white wine. Reduce the wine for about 1-2 minutes and then pour in the stock.

Add the parsley, lemon zest and the remaining 1 tablespoon of butter to the pan. Simmer for about 2-3 minutes then turn off the heat.

Return the cooked pasta to the empty pasta pot. Put it over a low heat and add the sauce from the pan. Add the spinach and stir until it has started to wilt (it may help to cover the pot for about 1-2 minutes).

Remove the pan from the heat. Add the Parmesan cheese, a little bit at a time, until all the cheese is fully incorporated. Once the spinach is wilted and the ingredients are fully incorporated, transfer to a serving bowl or plate and top with the scallops. Serve with a bit of fresh lemon squeezed over the entire dish.

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