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Tested! Sautéed dayboat scallops with spinach, pine nuts, and tarragon

Tested!  Sautéed dayboat scallops with spinach, pine nuts, and tarragon

What we thought: This recipe was a solid 7/10. 

Improvements: The pine nuts provided a nice taste and a bit of a crunch, but we would prefer a bit more crunch by the addition of croutons. And how about some bacon would cut the acid from the scallions and white wine?



Sautéed Scallops with Spinach, Pine Nuts, and Tarragon

Serves 4


  • 2 Tbsp. olive oil, divided
  • 1/4 cup (1 ounce) pine nuts 
  • 1 1/4 pounds sea scallops
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. ground black pepper
  • 1 1/2 Tbsp. avocado oil
  • 2 large shallots, thinly sliced crosswise 
  • 1/2 cup dry white wine, such as Bordeaux Blanc
  • 4 cups (2 ounces) packed baby spinach
  • 2 tsp. chopped tarragon


    Active time: 20 minutes
    Total time: 30 minutes

    In a large skillet, heat 1 tsp. olive oil over medium heat. Add pine nuts and cook, tossing, until golden brown, about 3 minutes. Transfer to a small bowl, set aside, and return skillet to stove.

    Pat scallops dry with paper towels and season with 1/2 tsp. salt and pepper. Add avocado oil to skillet and heat on high until shimmering. Add scallops, spaced apart evenly, and cook over medium-high heat, undisturbed, until richly browned, about 3 minutes. Turn scallops with tongs and cook 1 minute longer. Transfer scallops to a plate and set aside. To skillet, add 1 Tbsp. olive oil and shallots. Cook over medium-low heat, stirring a few times, until softened, about 4 minutes. Add wine and cook over medium-high heat until reduced to 1/3 cup, about 3 minutes. Add spinach and cook, tossing, until just wilted, about 1 minute. Add remaining 1/4 tsp. salt and tarragon and stir.

    Return scallops and any accumulated juices to skillet, gently stir, and remove from heat. Drizzle with remaining 2 tsp. olive oil. Divide among 4 plates, sprinkle with pine nuts, and serve.