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Bay Scallops with Spinach and Grape Tomatoes

Bay Scallops with Spinach and Grape Tomatoes

  • Yield: 2 servings
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  • 1/2 lb Bay scallops
  • 2 tbsp Butter, divided
  • 4 tbsp Olive oil, divided
  • 1 Shallot, minced
  • 2 cloves Garlic, minced
  • 6 oz Baby spinach
  • 12 Grape tomatoes, halved
  • 1/2 cup White wine
  • 6 oz Pasta of choice
  • Salt, to taste
  • Pepper, to taste
  • Italian seasoning, to taste


  1. Preheat oven to 400F.
  2. Pat scallops dry and set aside.
  3. Line a baking sheet with parchment paper.
  4. Cut the grape tomatoes in half lengthwise and toss with 1 tbsp olive oil. Spread them evenly on prepared baking sheet and sprinkle with Italian seasoning.
  5. Roast for 15 minutes, stirring halfway through, then set aside.
  6. Cook the spaghetti to al dente.
  7. Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-low heat.  Add the scallops, leaving space in between, cook in batches if needed. Cook scallops 5 minutes per side.  Transfer to a bowl and keep warm.
  8. In the same skillet, add some olive oil, the garlic and shallots. Cook 1 minute.
  9. Add the roasted tomatoes and cook for 1 minute more. Then add the baby spinach and 1/2 cup of white wine. Cover and cook for several minutes, until the spinach wilts.
  10. Gently add the pasta and scallops to the spinach mix.  Season to taste with salt and pepper, and finish with another 1 tbsp butter and 1 tbsp olive oil.
  11. Toss gently to combine and warm the scallops through.
  12. Serve immediately.


Recipe adapted from