Pan-seared Scallops on a Bed of Rice with Spinach


Pan-seared Scallops on a Bed of Rice with Spinach

Scallop is not a main seafood in Malaysia. We are more exposed to shrimp, crab, squids and of course various varieties of fish and shells. My favorite seafood is crab, I love the But I do love scallops! This is our first attempt at cooking scallops! I would say it turned out pretty well and I never had so much scallop in a meal. A restaurant dish won’t serve you that amount of scallops :p So, it was really fun cooking this with MC!

Pan-seared Scallops on a Bed of Rice with Spinach
Prep time
Cook time
Total time
A quick seafood meal, for special occasion ;)
Serves: 2 servings
  • 1 pound of bay scallops
  • 3 cups of spinach
  • Chopped chives
  • Lemon slices
  • Cooked White rice (long grain/short grain) or brown rice
  • 1 tbsp Minced garlic
  • Few tablespoons of butter
  • 2 tsp soy sauce
  1. Heat pan with butter
  2. Pour in the bay scallops into the pan, cook for about 3 mins
  3. Then, turn the scallops over and cook for another 3 minutes.
  4. Check one of the scallops, if it has solid color instead of transparent texture, they are cooked.
  5. With the leftover butter on the pan, stir in the chopped chives and add some ground black pepper, leave it in the pan for about a minute then scoop out.
  6. Heat the pan with canola oil, add in minced garlic.
  7. Add spinach, and soy sauce to the pan.
  8. The spinach will cook quickly, so once the leaves become wilted, they are done!
  9. To plate the dish, scoop about a cup of rice onto plate, place the scallop on top of the rice, followed by the chopped butter sauce.
  10. Add some stir-fried spinach on the side of the plate and finally a slice of lemon.




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