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Pan-seared Scallops on Wilted Baby Spinach and Sauteed Mushrooms

4 servings


No Added Sugars Under 30 Minutes

Nutritional Facts Per Serving

25.1 g
7.8 g
2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 204
  • Fat 8.1 g
    • Saturated  
    • + Trans 
  • Cholesterol 45 mg
  • Sodium   296 mg
  • Carbohydrate 7.8 g
    • Fibre   2 g
    • Sugars  
  • Protein 25.1 g
    • Vitamin A 35 %
    • Vitamin C 17 %
    • Calcium 9 %
    • Iron 19 %


Preheat oven to 200 degrees F. Heat oil in skillet set over medium-high heat. Season scallops with salt and pepper. Add to skillet and cook 2 minutes on each side. Remove from skillet, place on a heatproof plate, drizzle with lemon juice and then keep warm in the oven. And mushrooms to the skillet and cook until tender. Add garlic, stock and tarragon and bring to a simmer.

Add spinach and cook until it just wilts. Divide mixture among 4 plates. Divide and arrange scallops on top of spinach mixture. Garnish with lemon wedges and tarragon sprigs. Serve with rice or pasta.

Note: Fresh tarragon, a liquorice-tasting herb, is available in the produce department.

Serving Suggestions

Steamed and buttered new potatoes would go nicely with the scallops.

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