Seared Scallops with Asparagus and Spinach Purée

As I am trying to eat more healthy and clean I love coming up with new, easy and delicious recipes! I wanted to cook some scallops because truth be told I have never cooked them before. And after this I probably never will again they were $20 a pound at my grocery store!


Yep my exact reaction expect with a few expletives thrown around. However I gritted my teeth and made the purchase because its my dad’s birthday and he loves seafood.  I knew I wanted to make a healthy purée (A purée is cooked food that has been ground, pressed, or blended to the consistency of a soft creamy paste or thick liquid).  I automatically thought of asparagus and spinach because #1 I love both and #2 I knew they would produce a beautiful green color and a great taste to accompany the scallops.

Here’s what you’ll need:

  • 1 bunch of asparagus (about 15 stalks)
  • 1 cup of fresh spinach
  • small onion
  • vegetable stock
  • cooking oil (I used olive oil for the purée and roasted walnut oil for the scallops)
  • 2 cloves of garlic (minced)


To start you take about a tablespoon of olive oil and your small onion (sliced into pieces) and heat in a shallow saucepan on low heat for about 5-10 minutes (until onion is soft and translucent).

I then took my asparagus and cut in 1/4 pieces.  Throw into saucepan along with the vegetable stock.  Turn up heat to medium and let cook until asparagus is tender (about 5-7 minutes).  I then threw in the spinach and only let cook for about a minute in the pot. Remove pot from heat and transfer the mixture to a blender.

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I transfer my purée back into the pot and began to start making my scallops.

For this time I only seasoned my scallops with salt & pepper before I seared them because the purée has enough flavor and taste to balance with the scallops.


Along with some butter (I always use grass-fed) I decided to use some roasted walnut oil to cook my scallops in.


Heat the butter and 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until very hot. Add the scallops and cook, flipping once, until golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side.

I plated the meal with drizzling a bit of the spinach & asparagus purée and placing a few scallops on the plate and garnishing with watercress.



My dad loved the purée he wanted a lot so I served him a bit more.


Healthy. Delicious. Effortless.  Isn’t that what you want in a great meal?



5 Comments Add yours

  1. These are absolutely lovely looking. Thanks for sharing!

    Liked by 2 people

    1. Thank you so much for the kind words they were delicious! 🙂


  2. Inspiring recipe, versatile. I’m with your dad- more!

    Liked by 1 person

    1. Great minds think alike 🙂

      Liked by 2 people

  3. Kyla says:

    How much vegetable stock do you use?


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