Scallops with spinach and lemon vinaigrette

Coquilles Saint-Jacques aux épinards et vinaigrette au citron

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      25 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

When you next see some large, plump, gleaming scallops at your local fishmonger’s, gather them and serve this fantastic, simple dish that I once enjoyed on my travels in France.


  • 1 tbsp olive oil
  • 16 king scallops, cleaned
  • sea salt and freshly ground black pepper


Heat the oil in a non-stick frying pan and sear the seasoned scallops on each side for 1 minute. Remove from the heat and keep warm.

Add the spinach, garlic and chilli to the pan and toss over a high heat for 3 minutes until the spinach is just wilted. Add the lemon zest, stir, then remove the spinach to a dish and keep warm.

Add the lemon juice, wine and butter to the cooking p