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Pan-Seared Sea Scallops with Tomatoes & Spinach over Polenta

1 people

This recipe was created by KnowBuddy Manuela M. Delicious pan seared scallops with roasted tomatoes and sautéed spinach topped onto a soft polenta. 


  1. 1lb Sea Scallops

  2. 1 pint grape tomatoes

  3. 3 garlic cloves, crushed or minced

  4. 1/2 lb fresh baby spinach

  5. 1 cup of polenta

  6. 4 cups water

  7. 3 tablespoons olive oil

  8. 3 tablespoons butter

  9. Salt and pepper to taste

Tags: KnowBuddy Recipes, Scallops
Servings: 4


    For the tomatoes

    1. Cut the tomatoes in halves. Place on a baking sheet. Toss with 1 tablespoon of oil, 1 garlic clove, salt and pepper. Bake at 400F for 20 minutes.

    For the polenta

    1. Bring salted water to a boil. Add one tablespoon of oil and the polenta and cook while misting often following the direction on the box (30 minutes if regular or 5 minutes if instant)

    For the spinach

    1. in a large pan heat one tablespoon of oil. Add the spinach and sliced garlic and sauté while mixing until wilted. Season with salt and pepper.

    For the scallops

    1. heat the butter on a skillet over medium-high heat. When the butter starts to sizzle, add the sea scallops (patted dry) and cook for 5 minutes on each side. Season w salt and pepper.

    2. Divide on four plates: start with the soft polenta, top with tomatoes and spinach. And finish with the sea scallops.

    Recipe Note