Bay Scallops with Baby Spinach and Grape Tomatoes

Would you believe this beautiful seafood pasta dish can be on the table in just a half hour? Simple ingredients and minimal prep make this meal perfect for week nights, date night or any special occasion. The ingredients are naturally gluten free, except for the pasta. So just one swap makes this meal celiac safe!

Bay scallops are delicate and sweet. Smaller in size than sea scallops, they are harvested in the US from bays along the East Coast. Available fresh when in season, you can also find them in the freezer section.

Dinner for two

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Ingredients:

1/2 lb. bay scallops, fresh or frozen
2 tbsp. butter, divided
4 tbsp. olive oil, divided
1 shallot, minced
2 garlic cloves, minced
6 oz. bag baby spinach
12 grape tomatoes, halved
1/2 cup white wine
6 oz. gluten free spaghetti or pasta of choice
salt and pepper to taste
gluten free Italian seasoning to taste

Preparation:

If your scallops are frozen, take them out to defrost and lay them on paper towels to absorb excess liquid. If fresh, just pat them dry before cooking.

Cut the grape tomatoes in half lengthwise and toss with 1 tbsp. olive oil. Spread them evenly on a parchment lined baking sheet and sprinkle with seasoning.

Roast for 15 minutes at 400º, stirring halfway through. Set aside while you finish the dish.

Cook the spaghetti to 1 minute less than package directions. While the pasta cooks, add 1 tbsp. each of butter and olive oil to a large nonstick skillet over medium low heat. Add the scallops, allowing plenty of space in between (cook in 2 batches if needed).

Cook 5 minutes per side, turning once. Transfer to a bowl and keep warm. Leave those browned bits in the pan, they will flavor the rest of the dish!

To the same skillet, add a bit more olive oil with the garlic and shallots.

Stir and cook 1 minute, then add back the roasted tomatoes.

Cook for 1 minute more, then add all of the baby spinach with 1/2 cup of white wine. Don’t worry, it will cook down! Cover the pan and cook for several minutes, until the spinach wilts.

What did I tell you?

Use tongs to add the cooked spaghetti to the spinach mixture, along with the scallops. Season to taste, and finish with another 1 tbsp. each of butter and olive oil.

Toss gently to combine and heat the scallops through, then transfer to a serving platter.

Notes ♪♫ Serving the scallops with pasta makes this a very fast and easy dish to prepare. But if you are not in a hurry, try serving it over risotto. You can find my Basic Risotto recipe here.