Seared Scallops with Quinoa & Spinach

Restaurant-quality dinner in 20 minutes. Scallops are extremely high protein with almost zero fat.

Ingredients

• 7 oz large sea scallops (4–5 large)

¾ cup cooked quinoa

• 2 cups fresh spinach
• 2 cloves garlic, minced
• 2 tbsp butter (or ghee)
• 1 tbsp olive oil
• 1 lemon
• Salt, pepper
• Fresh parsley
• Optional: 1 tbsp capers

Directions

1. Pat scallops completely dry with paper towels — this is critical for searing.
2. Season scallops generously with salt and pepper on both sides.
3. Heat a stainless steel or cast iron pan over HIGH heat. Add olive oil — it should shimmer.
4. Place scallops in pan without touching. Cook 2–3 minutes until golden crust forms.
5. Flip once, add butter and garlic. Baste with butter 1–2 minutes.
6. Remove scallops. In the same pan, wilt spinach in remaining butter.
7. Serve scallops on quinoa with wilted spinach. Squeeze lemon over.

Notes

Never crowd scallops — they need space to sear, not steam. If scallops stick when you try to flip them, they’re not ready yet — a good sear will release naturally. Dry scallops (not packaged in sodium tripolyphosphate solution) sear best.

Nutrition

Calories: 520 | Protein: 44g | Carbs: 38g | Fat: 18g | Fiber: 5g