Quick Summary: Steakhouse-quality creamed spinach paired with perfectly seared scallops for an elegant low-carb dinner. The spinach gets depth from smoked paprika, nutmeg, and Parmesan. The scallops need just minutes in a smoking-hot pan. Prep: 20 min | Cook: 20 min | Serves: 4
Jump to: RECIPE | Step by Step Directions | Tips | Searing Scallops | Wine Pairings | More Scallop Recipes | FAQ
Creamed spinach is a classic at Steakhouses and it lends itself well to slow-carb or keto lifestyle.
It is a great slow-carb side dish to most proteins, including the scallops in this recipe. While the cream, butter, and cheese certainly don’t scream low “calorie”, this side dish won’t spike blood sugar, which is mandatory to a slow carb lifestyle.
Paired with fennel-seared scallops, this becomes a simple yet elegant dinner perfect for birthdays, anniversaries, or Valentine’s Day.
The whole thing comes together in about 40 minutes.
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Creamed Spinach (Step by Step)
Here are the steps lined out with photos. For the details of the recipe itself, see the recipe card below.
Tips for Restaurant-Quality Creamed Spinach
These tips will help perfect your creamed spinach to restaurant quality:
- Use heavy whipping cream or creme fraiche and reduce it by half in the skillet.
- Add a touch of spice (I used smoked paprika).
- Parmesan cheese adds a lot of “umami” flavor; you could use cheddar or other cheese if you prefer.
- Use fresh nutmeg and grate it with a micro plane.
Take Note: If cooking over high heat, opt for “refined” olive oil rather than extra virgin. Extra virgin has a low smoke point and quickly turns rancid. Refined olive oil is also known as “lite” olive oil and it has a much higher smoke point.
Method for the Best Seared Scallops
Here are the tips and tricks you need to perfect seared scallops:
- Get them dry: Drain scallops and pat thoroughly with paper towels. Moisture prevents proper searing. The drier the better.
- Get the oil smoking hot: You should see wisps of smoke before adding the scallops. This is essential for a good sear.
- Work in a pattern: Place scallops in a circle starting at the bottom of the pan so you know where you started. Flip in the same order.
- Don’t overcook: Scallops need only about 2 minutes on the first side and 1 minute after flipping. They turn rubbery when overdone.
More Scallop Recipes
For two other recipes that use scallops in delicious, unique ways, check out Seared Scallops in Grapefruit Butter, or Scallop Ceviche.
Wine Pairings
The richness of creamed spinach calls for wines with enough acidity to cut through the fat.
Best choices:
- Sparkling wine (the bubbles cleanse the palate)
- Crisp Riesling
- Pinot Grigio
- Unoaked Chardonnay
Avoid heavily oaked wines, which can clash with the cream.
FAQ
Yes. You’ll need about 2 pounds fresh to equal 20 ounces frozen. Wilt it in a hot pan first, then squeeze out excess moisture before adding to the cream sauce.
Yes. It reheats well over low heat. Add a splash of cream if it thickens too much.
Salt and pepper are essential. Fennel seed, smoked paprika, or a pinch of cayenne all work well. Keep it simple to let the scallop flavor shine.
They should be golden brown on both sides and just opaque in the center. Press gently: they should feel slightly firm but not hard.
Yes. Scallops, spinach, cream, and cheese are all compliant. Skip any breading or flour-based thickeners.
Interested in the Slow Carb Diet? Check out this comprehensive E-Guide on Fat Loss through a Slow Carb Diet.
Creamed Spinach with Seared Scallops
Equipment
- large bowl
- Spatula
Ingredients
- 15-16 medium scallops thawed, drained and patted dry
- 20 ounce frozen spinach 1-2 bags
- 4-5 tablespoons olive oil divided
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon nutmeg grated
- ¾ cup heavy whipping cream
- ¼ cup cream cheese
- 1 tablespoon parmesan grated or flaked
- 1 teaspoon salt
- 3 teaspoons Spanish paprika you can used smoked paprika, sweet paprika or hot paprika
Instructions
- Drain scallops thoroughly and lay out on paper towels to dry further.15-16 medium scallops
- Place frozen spinach in a bowl and microwave until slightly cooked and thoroughly thawed.20 ounce frozen spinach
- Heat 2 tablespoons oil in a skillet and saute chopped onion until golden and caramelized (about 5 min).4-5 tablespoons olive oil, 1 medium onion
- Add garlic and saute for 30 seconds. Add paprika, zest, salt, and nutmeg and stir together. Add heavy cream and cream cheese to skillet and cook over low heat until heated through and thickened a bit (about 3-5 min).2 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon lemon zest, 1 teaspoon salt, 1/2 teaspoon nutmeg, 3/4 cup heavy whipping cream, 1/4 cup cream cheese
- Lower heat and add spinach and heat through (about 3-5 minutes). Sprinkle with parmesan and set aside (covered) while you make the scallops.1 tablespoon parmesan
- In another skillet, heat 2-3 tablespoons oil until smoking (very hot). Make sure scallops are as dry as possible and season with salt, pepper and paprika (can use seasoning of your choice).1 teaspoon salt, 3 teaspoons Spanish paprika
- Place scallops in skillet in a circular pattern starting at bottom of skillet (so you know where you started). Sear for a couple of minute (peek at one of them to make sure the bottom side is brown and seared). With tongs, turn them over in the same pattern as you laid them down.
- Cook for only a minute on the flip side and remove to a platter. Serve with still-warm creamed spinach (spinach can be reheated if needed).
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