Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Seared Scallops with Wilted Spinach and Leeks

Dinner Party, Gluten Free, Seafood1 Response »

Honestly, when will I learn not to go to the grocery store without a list?  I should’ve just turned around, gone home and retrieved it.  Instead, I wander aimlessly, putting random things — that look really good –into my basket.  When dinnertime rolls around, here I am, with a bunch of food that doesn’t really mesh together.

6pm then resembles one of those shows from the Food Network, you know, the one where the contestants have a basket of food and have to come up with a meal.  And, you know one of the ingredients will be a curve ball.

The day had started out with the thought of steak for dinner, then, I saw those beautiful leeks at the store.  That’s what derailed me, leeks are never a weekly addition to my grocery list.  Love ’em, yep, but they’re only purchased when I have a specific recipe in mind that requires them.

The spinach was supposed to be for a salad, to go with the steak; makes sense, if I had actually purchased some steak.  Nope, I picked it up, put it down when I ran into a friend, talked forever and left without the steak.

Thankfully, I had a bag of Bay Scallops in the freezer.  I had been meaning to use them up, perhaps it was subliminal ?  It all came together so beautifully, that I plan to make this dish again and again.

Now, if I don’t get sidetracked at the grocery store tomorrow, perhaps steak will be on the menu then…. 

scallop spinach rice

Seared Scallops with Spinach and Leeks

Seared Scallops with Spinach and Leeks


  • 2 large leeks, white and light green parts only, rinsed well and chopped
  • 1 Tbsp olive oil
  • 5 ounces fresh spinach, or approx 4-5 cups
  • 1 clove of garlic, minced
  • 1/2 lb bay scallops
  • 2 Tbsp olive oil
  • 2Tbsp butter
  • 2 cups cooked brown rice
  • 4 Tsp pesto, either homemade or store bought


  • Add 1 Tbsp olive oil to large skillet over med heat, add chopped leeks and season with salt and pepper.
  • Cook stirring occasionally until tender and starting to brown.
  • Remover and set aside.
  • In the same skillet add a bit more olive oil and then spinach, cook stirring and flipping for about 1 minute. Turn off heat and let sit, give a stir every now and then to wilt while getting started on scallops.
  • Place a large cast iron or aluminum skillet over med high heat, once really hot add oil and butter.
  • Once butter melted add scallops, let cook undisturbed for 3-4 mins, or until crispy and browned.
  • Flip and repeat on the other side.
  • Toss with pesto and a bit of salt.
  • Stack brown rice, spinach, leeks then scallops on top and serve.

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