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Scallops, Steamed Spinach, & Creamy Polenta

Scallops, Steamed Spinach, & Creamy Polenta

I loooove scallops. They're my favorite seafood, even above octopus. They're a perfect balance of sweet and sea-salt. This dish is:

  • refreshing
  • healthy
  • filling
  • dairy-free!

Let's get started on this recipe! 


This is for a single serving portion:

  • 4 tbsp dry polenta
  • 1 cup of water 
  • 2 tbsp dairy free butter
  • 1 tbsp dairy free milk
  • 4 medium sized scallops - I used frozen 
  • 1.5 cups fresh spinach
  • 1 clove of garlic
  • 1 small shallot
  • 1 tbsp of capers
  • 2 tbsp of olive oil

1. First mince your garlic and shallots. Add a third of the garlic and 1 tbsp of olive oil to a medium sauce pan on low-medium heat. Once the garlic has become fragrant add the scallops to the pan and sear them, three minutes each side until a golden brown has crisped on the ends. 

Don't turn up the heat to increase the cooking process. This could over cook your scallops and completely ruin them. Ruined seafood tastes like rubber - no bueno. I'd say three minutes, flipped twice for each side, is usually about the perfect time. Once they've been completed cooked, remove from heat and cover to keep warm.

2. While the scallops cook, boil a pot of 1 cup of water. Once the water is boiling, add the dry polenta, stirring constantly so it doesn't stick to the bottom. The polenta will turn thick, almost like stove-top oatmeal. Then you can add 1 tbsp of dairy free butter and dairy free milk to make it creamier. Mix together until combined and cover to keep warm. Optional: I highly recommend adding vegan parm! 

3. The last step is cooking the spinach. Spinach cooks very quickly so you don't want to try and do this at the same time as any other step. Add the remaining garlic and shallots to 1 tbsp of olive oil on low-medium heat. Add spinach once the shallots and garlic has become fragrant, also on low-medium heat until all the spinach has wilted completely. Add salt to taste and plate your spinach as the base. 

4. Add a helping of polenta and place scallops on top of polenta. Melt remaining butter in the pan the scallops were cooked in and add capers. Pour butter over dish. Enjoy!


This is a great summer Sunday evening dinner. It's honestly one of the fancier meals I usually make but it's still delicious! I recommend making this for a date night at home, too. 

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