If you’re looking for something light for a dinner for two, this is a great recipe that not only tastes delicious, but also can be on the table in ten minutes.


  • 1 teaspoon extra virgin olive oil

  • 200 g (7 oz/10 small) scallops, rinsed and patted dry

  • Celtic sea salt and freshly ground black pepper, to taste

  • 2 garlic cloves, crushed

  • 140 g (5 oz) mixed mushrooms, whole or sliced

  • 1 teaspoon fresh or dried rosemary

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • 200 g (7 oz) baby English spinach leaves

  • Splash of apple cider vinegar

  • Chopped parsley or rosemary sprigs, to serve

  • Lemon wedges, to serve


  • 1.

    Heat the oil in a medium frying pan over medium heat.

  • 2.

    Season the scallops with salt and pepper, sear in the pan for 1–2 minutes on each side, until golden brown, then remove from the pan and set aside.

  • 3.

    Add the garlic, mushrooms, rosemary, thyme and oregano to the pan, then cook, stirring frequently, for 5 minutes.

  • 4.

    Add the spinach and apple cider vinegar, then cook for 1–2 minutes, until the spinach just begins to wilt.

  • 5.

    Return the scallops to the pan and cook for 1 minute to heat through.

  • 6.

    Serve topped with the parsley or rosemary and with lemon wedges on the side.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2049kj
  • Fat Total 17g
  • Saturated Fat 4g
  • Protein 348g
  • Carbohydrate 104g
  • Sugar 2g
  • Sodium 11199mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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179 calories (749 kJ) per serve.

Read Lee's article on her favourite quick and healthy dinner recipes.

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