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Overhead view of seared scallops with spinach over rice on a square orange plate.

Seared Scallops over Wilted Spinach and Jasmine Rice

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


  • 1 pound sea scallops
  • 1 (6 ounce) bag fresh spinach
  • 1 (8 ounce) can pineapple chunks, reserve juice
  • 1/2 cup chopped red onion
  • 4 ounces sliced fresh mushrooms
  • Old Bay Seasoning
  • Black pepper
  • 1 1/2 cups jasmine rice, prepared according to package directions to yield 3 cups of cooked rice
  • 1 tablespoon butter


  1. Rinse scallops and pat dry with a paper towel.
  2. Sprinkle scallops with pepper and Old Bay seasoning on each side.
  3. Melt butter in a large skillet over medium high heat.
  4. Place scallops in skillet and sear for approximately 2 1/2 minutes on each side.
  5. Remove scallops from skillet, place on a plae and set aside.
  6. In the same skillet over medium high heat, pour juice from pineapple can (about 1/3 cup) in skillet to deglaze; stir.
  7. Add onions, pineapple chunks, and mushrooms.  Cook for about 3 minutes, stirring frequently.
  8. Add spinach, a handful at a time, while stirring until cooked down.
  9. Serve spinach mixture over cooked jasmine rice and top with seared scallops.
  • Category: Seafood
  • Method: Saute
  • Cuisine: American

Keywords: seared scallops with spinach over rice