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Caramelized Sea Scallops with Spinach

Serves 4


  • 2 tablespoons Stacey Hawkins Luscious Lemon Oil1
  • 3/4 pounds large sea scallops
  • 1/2 cup vegetable or chicken broth
  • 4 tablespoons Stacey Hawkins Balsamic Mosto Cotto


  • 2 tablespoons Stacey Hawkins Roasted Garlic Oil
  • 12 cups baby spinach, rinsed
  • 1 tablespoon Stacey Hawkins Garlic and Spring Onion Seasoning


  1. In a large sauté pan, heat oil over high heat until sizzling.
  2. Place scallops in the pan one at a time, flat side down.
  3. Cook scallops over high heat until they are brown and caramelized—about 3 to 4 minutes. (They are ready to flip over when they release without sticking to the pan—if they stick, they’re not ready.)
  4. Flip scallops over and cook for 1 more minute, then remove them from the pan to a serving plate.
  5. Put the pan back over high heat and add broth. Deglaze by gently scraping all brown bits off the bottom.
  6. Add Balsamic Mosto Cotto, stir and simmer until liquid is reduced by half.

To serve: Place scallops over a portion of garlic-wilted spinach or cauliflower rice and drizzle with sauce.


  1. In an 8-quart pot, heat oil over high heat until sizzling.
  2. Add spinach and seasoning and toss to coat.
  3. Put a lid on the pot and remove from heat. Let stand for 3 minutes.
  4. Remove lid and toss the spinach well. It should be bright green and just wilted.

Hudson Valley Restaurant Week is back this April 8-21!