Seared Scallops with Spinach, Tomatoes and Corn
  • ½ lb. Spaghetti or other long noodle
  • 4 Tbsp Butter, divided
  • 1 Shallot, thinly sliced
  • 1-2 Cloves of Garlic, minced
  • 1 Cup of Tomatoes, roughly chopped
  • 5-6 Cups of Fresh Spinach, roughly chopped
  • 1 Cup of Fresh Corn, cut from Cob
  • 1 lb. of Fresh Scallops
  • 1 Tsp. Paprika
  • 2 Tbsp. of White Wine
  • 1 Tbsp of Fresh Parsley, minced
  • 1 Tbsp of Fresh Chives, minced
  • Salt and Pepper
  • Lemon
  1. Bring a pot of well-salted water to a boil and cook pasta as directed to al dente, reserve ¼ cup of the pasta water before draining.
  2. In a skillet, melt 2 Tbsp of butter and sauté shallots, garlic and tomatoes until softened. Add Spinach to the pan and continue to cook until the spinach has wilted. Fold the fresh corn into the mixture and cook for another 2-3 minutes. Remove from pan and set aside.
  3. Pat scallops dry and season lightly with salt, pepper, and paprika.
  4. Add the remaining 2 Tbsp. of butter to the pan over medium-high heat and place the scallops into the hot pan. Sear scallops and cook for about 2-3 minutes on each side.
  5. Pour wine into the pan to deglaze and scrape up any bits at the bottom of the pan.
  6. Add spinach-corn-tomato mixture back to the pan, as well as the spaghetti, reserved pasta water, and fresh herbs. Toss to combine and season to taste with salt and pepper.
  7. Plate the dish and finish with a squeeze of fresh lemon juice before serving.
Recipe by DomestikatedLife at