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Garlicky Sautéed Scallops with Spinach & Mushrooms made with garlic, mushrooms, spinach, and Peruvian Scallops in one skillet and ready in less than 20 minutes. Beautifuleatsandthings.com

Garlicky Sautéed Scallops with Spinach & Mushrooms

Print Recipe
Servings 6
Author Beautiful Eats & Things

Ingredients

  • 3 Tbsp olive oil
  • 3 garlic cloves minced
  • 2 lbs Sprouts Peruvian Scallops
  • 6 cups Sprouts Organic Spinach Leaves
  • 8 oz baby bella mushrooms sliced & washed
  • 1 tsp paprika
  • Salt and pepper to taste

Instructions

  • In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sprinkle the scallops with paprika and salt & pepper. Add the scallops and garlic to the pan and cook for 4-6 minutes or until they are done and cooked through. Set the scallops and garlic on a plate and tent with foil to keep them warm.
  • Add another tablespoon of olive oil to the skillet and add in the spinach and mushrooms. Cook until the spinach starts to wilt and season with salt & pepper to taste. Add in the scallops and serve.
  • Enjoy!