Sautéed scallops with mushrooms & spinach sauce

Sautéed scallops with mushrooms & spinach sauce

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(29 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


  • 3 big knobs of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    One of the most useful of spices for both sweet and savoury


  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, questions and tips

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20th Feb, 2019
So disappointed with this recipe, I made it because of the good reviews and despite following the recipe, it was very mediocre. Firstly there is not enough sauce and secondly the scallops need something salty like bacon or pancetta. I will go back to traditional scallop recipes.
9th May, 2017
We made this recipe exactly to the letter. I am not a seafood lover but my OH most definitely is. He raved about this dish. So simple, as the best dishes usually are, but one you could happily serve with pride at a dinner party. This was very, very good.
15th Dec, 2016
I Increased the amounts and served as a main course with rice. Kept the roe on as we love it. Served fine green beans with it. Also great using poached white fish instead of scallops to make a more affordable meal
11th May, 2012
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.
11th Mar, 2014
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
24th Apr, 2012
Superb recipe. There was not too much sauce from the mushrooms and spinach, so I added some double cream and it worked very well.
3rd Apr, 2012
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 :)
9th Mar, 2011
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
16th Feb, 2011
made this for my husband for his valentines meal and he loved it very quick and easy to make will definitely make this again
13th Feb, 2011
Breathtaking starter for a special dinner.


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