Creamy Garlic Scallops with Spinach and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Seared scallops bathed in a creamy garlic Parmesan sauce served over sautéed spinach for a rich, keto-friendly seafood entree. This italian-inspired seafood (keto, low carb) ready in about 25 minutes pairs large sea scallops, unsalted butter, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse and pat dry 1 lb large sea scallops, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a large skillet over medium-high heat until hot and shimmering.
  3. Step 3: Add scallops in a single layer and sear without moving for 2-3 minutes until bottoms are golden brown.
  4. Step 4: Flip scallops and cook an additional 2 minutes until opaque and just cooked through; remove scallops and set aside.
  5. Step 5: Reduce heat to medium, add remaining 2 tbsp unsalted butter and 4 minced garlic cloves to the skillet; sauté for 1 minute until fragrant.
  6. Step 6: Pour in 1/2 cup heavy cream and stir in 1/3 cup grated Parmesan cheese, cooking for 2-3 minutes until sauce thickens slightly.
  7. Step 7: Add 5 cups fresh spinach, 1/2 tsp salt, and 1/4 tsp black pepper, stirring until spinach wilts, about 2 minutes.
  8. Step 8: Stir in 1 tbsp fresh lemon juice, then return scallops to the skillet, gently coating them in the sauce.
  9. Step 9: Serve immediately, spooning scallops over the creamy spinach and sauce.

Frequently asked questions

How long does Creamy Garlic Scallops with Spinach and Parmesan take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Garlic Scallops with Spinach and Parmesan?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Creamy Garlic Scallops with Spinach and Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Garlic Scallops with Spinach and Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Creamy Garlic Scallops with Spinach and Parmesan keto?

Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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