Caramelized Sea Scallops with Wilted Garlic Spinach

  • Author: Stacey Hawkins
  • Yield: 2 1x


This is a great, easy to prepare meal that has a restaurant quality taste and look. Super easy and very delicious. Serve it with a salad or another veggie and you’ve got a complete meal.

We adapted this from an original recipe posted by Stacey Hawkins at timesavorgourmet.com. Watch the video below of Stacey preparing the meal too!



  • 1T lemon oil (we used Star Olive Oil infused with lemon peel)
  • 10 Large, dry sea scallops
  • 1/2 C Vegetable broth
  • 2T Caramelized Balsamic Vinegar (Stacey’s recipe called for Time Savor Balsamic Condimenti available from her website)
  • 1T Olive Oil
  • 2 Minced garlic cloves
  • 1 9 oz bag of spinach


  1. Add lemon oil to a large frying pan and heat on high until sizzling.
  2. Add scallops, one at a time, flat side down.
  3. Let the scallops cook over high heat until they are good and caramelized – about 3 to 4 minutes. You’ll know they’re ready to flip over if they release — if they stick, they’re not ready.
  4. Flip over and cook for 1 minute on the other side.
  5. Remove from the pan.
  6. Put the pan back over high heat and add the broth.
  7. Deglaze the pan by gently scrapping all the brown bits off the bottom.
  8. Simmer until liquid is slightly reduced.
  9. Add the Balsamic.
  10. Put the Scallops over the Wilted Garlic Spinach and drizzle with the sauce.

For the Spinach

  1. In an 8 quart pot, heat the olive oil and garlic over high heat until sizzling.
  2. Add Spinach and toss to coat.
  3. Turn off the heat and put a lid on the pot.
  4. Set aside for 3 minutes.
  5. Remove lid and once again, toss the Spinach. It should be bright green and just wilted.
  6. Season with Salt and Pepper.


  • To get scallops nice and browned, pat them dry with a clean cloth or paper towel before putting in the pan.


  • Serving Size: 2


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