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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.


179 calories (749 kJ) per serve.

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

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