Garlic Butter Scallops with Roasted Asparagus, Spinach & Lemon Ricotta
Elegant yet surprisingly simple, these Garlic Butter Scallops with Roasted Asparagus, Spinach & Lemon Ricotta bring together tender scallops, vibrant vegetables, and a creamy ricotta spread for a restaurant-worthy meal at home
Introduction
This recipe is proof that a nourishing meal doesn't have to be complicated. Sweet, buttery scallops pair beautifully with roasted garlic asparagus, wilted spinach, and a bright lemon ricotta spread that adds richness without feeling heavy. The combination feels elevated enough for a special occasion but is easy enough for a weeknight dinner. Best of all, it comes together in about 30 minutes with just a handful of wholesome ingredients.
🌿 Mindful Morsel
Asparagus and spinach are rich in fiber, folate, vitamins A, C, and K, along with antioxidants that help support overall wellness. Garlic contains beneficial sulfur compounds that may support healthy inflammatory pathways, while ricotta provides protein and calcium. Scallops are a lean source of protein and contain important nutrients like vitamin B12, selenium, and omega-3 fatty acids, making this dish both satisfying and nourishing.
Recipe Information
Servings: 2
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Calories per Serving: ~500
Ingredients
Roasted Asparagus
1 bunch asparagus, trimmed
1 tbsp olive oil
2 tsp jarred minced garlic (or 3 garlic cloves, minced)
Cracked salt and black pepper, to taste
Lemon Ricotta Spread
1 cup ricotta cheese
½–1 tsp Italian seasoning
1 tbsp fresh lemon juice
Garlic Butter Scallops & Spinach
8–10 sea scallops (depending on size)
1½ tbsp butter
1 tsp minced garlic
2 cups fresh baby spinach
Cracked salt and black pepper, to taste
For Serving
Fresh lemon juice
Instructions
Preheat: Preheat oven to 425°F.
Prepare Asparagus: Place asparagus on a baking sheet. Drizzle with olive oil and add minced garlic, salt, and pepper. Toss until evenly coated.
Roast: Roast asparagus for 12–15 minutes, until tender and lightly caramelized.
Mix Ricotta Spread: While the asparagus cooks, combine ricotta cheese, Italian seasoning, and lemon juice in a small bowl. Stir until smooth and well combined. Set aside.
Prepare Scallops: Pat scallops dry with paper towels and season lightly with cracked salt and pepper.
Sauté: Melt butter in a skillet over medium heat. Add garlic and cook for about 30 seconds, until fragrant.
Cook Scallops: Add scallops to the skillet in a single layer. Cook for 3–4 minutes on the first side until lightly golden.
Wilt Spinach: Flip the scallops and add spinach to the skillet. Stir occasionally as the spinach wilts into the garlic butter while the scallops finish cooking, about 3–4 minutes more.
Assemble: Spread the lemon ricotta mixture across each plate.
Serve: Arrange the wilted spinach, roasted asparagus, and scallops over the ricotta spread. Drizzle with fresh lemon juice and any remaining garlic butter from the skillet. Serve immediately and enjoy.
Tips/Notes
Patting the scallops dry helps achieve a better golden crust.
Fresh lemon zest can be added to the ricotta for extra brightness.
Serve with crusty bread, roasted potatoes, or a whole grain for a heartier meal.
Larger sea scallops may require slightly longer cooking times than smaller bay scallops.
Don't overcrowd the pan, or the scallops may steam rather than sear.
Social Media Callout
These Garlic Butter Scallops with Roasted Asparagus, Spinach & Lemon Ricotta are simple enough for a weeknight but elegant enough for guests. Save this recipe for your next special dinner and tag @mmmindfulmorsels on Instagram — I'd love to see your plate!
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