Sautéed scallops with mushrooms & spinach sauce

Sautéed scallops with mushrooms & spinach sauce

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(23 ratings)

Prep: 10 mins Cook: 5 mins

More effort

Serves 2
A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes

Nutrition and extra info

Nutrition: per serving

  • kcal264
  • fat18g
  • saturates9g
  • carbs2g
  • sugars1g
  • fibre2g
  • protein25g
  • salt1.59g
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  • 3 big knobs of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g mushroom, sliced (button, chestnut or cleaned wild)



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 100g spinach, stems trimmed and washed



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 tsp groundnut oil
  • 6 good-sized scallops, shelled and cleaned (with or without corals)


    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • nutmeg, for grating


  1. Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm to one side.

  2. Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.

  3. While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.

  4. Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.

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Comments (19)

Crumbortwo's picture

We bought some lovely scallops for this dish and that was the problem. The spinach and mushrooms tasted great but was it a match made in heaven with the scallops. We thought not. There a better/simpler ways of cooking scallops.

stunningandgorgeousforever's picture

As a very proud (and absolutely wonderful!) mother of five, I can testify that this recipe is like a gift from heaven, and beyond! I make this for my children's entrée every Thursday evening, and every time, without fail, it turns out perfectly, and of course goes without saying that every last bit is gobbled up!!! A 'must do' for all enthusiasts and beginners alike. Spoil yourself! Go on! x

woolley2311's picture

Superb recipe. There was not too much sauce from the mushrooms and spinach, so I added some double cream and it worked very well.

orange_blossom's picture

I made this for christmas starter 2011. It was much tastier then I thought it would be, even my children enjoyed it! I have used this combination of ingredients in other recipes as they work so well together. I have fallen in love with freshly ground nutmeg since making this recipe :)

jackiewoolnough's picture

Cooked this for my bf's birthday meal - booootiful! My 8 year old daughter has not liked scallops before, but she loved this version and polished of the lot. So did my boyfriend - but that's not unusual! So easy too.

vickyeds's picture

made this for my husband for his valentines meal and he loved it
very quick and easy to make

will definitely make this again

lorens_pin's picture

Breathtaking starter for a special dinner.

jennypiccolo's picture

Felt it needed bacon, so a bit lacking in flavour. Individual elements ok though

heidelburg's picture

Surprisingly easy to make considering I've never cooked Scallops before.I served it with rice.

iburgess81's picture

Great easy dish. Handy starter for a dinner party.

aturnb1022's picture

I love the taste of this dish. It's now one of my favourite starters

iancole's picture

Very nice quick and easy

therubyslippers's picture

Scallops, yes. Spinach and nutmeg, yes. Mushrooms, hmmm. Wasn't sure about needing them, but the end result was superb, and the sauce very rich and buttery. Got a good colour on the scallops by having the heat at what I'd think would be too hot, but all good.

Would possibly try again without the shrooms, and with some lardons or similar.

jjootar's picture

It was really easy and looked impressive! I had a hard time trying to get the juice out of the mushrooms/spinach though. Maybe because my spinach was really dry (spinach salad) and I didn't wash it before. Yummy nonetheless!

suzyjenner's picture

Delicious, and easy. Was the first time I've ever cooked scallops and found this a perfect introduction!

tblackington's picture

This was not only excellent, it was very easy (as opposed to the moderately easy rating). I served it with a little rice for starch.

ljwarrington's picture

was a beautiful starter for my best friend's birthday meal - lovely. though found it difficult to get them looking tasty and brown.

ghensler's picture

true to form I didnt have all the ingredients!! but the recipe gave me ideas! Had the scallops of course, added chestnut mushrooms according to recipe. Also then added chopped onions till lightly brown, bit of garlic. Then added a touch of white wine and cream with plenty of salt and pepper. Laid out the mixture on the plate and then topped with the scallops was delicious! Sprinkle of fresh parsley on top mmmmmm

blueflame's picture

Very quick and tasty dish!

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