There’s something about scallops that always feels like an indulgence. Maybe it’s their delicate sweetness or the way they sear up so beautifully golden in a hot pan, but they instantly elevate any meal. The best part? They’re actually so simple to cook and available in most supermarkets, making them the perfect ingredient when you want a restaurant-worthy dish at home without the fuss.
This recipe is one of my favorites because it strikes the perfect balance between light and satisfying. The base is nutty, fluffy quinoa simmered in vegetable stock, which gives it just the right amount of flavor. Once you stir in the spinach at the end, it wilts down into a gorgeous bed of greens that feels both nourishing and fresh.
The real stars, of course, are the scallops. Cooking them in a mix of butter and olive oil with fresh sage leaves not only gives them that irresistible golden crust but also infuses the dish with a fragrance that’s warm, herby, and slightly crispy when you bite into the sage. It’s a little detail that makes the whole plate shine.
And then come the mushrooms – wild varieties bring earthy depth, soaking up flavor as they sauté until golden. Their richness pairs beautifully with the delicate scallops, creating layers of flavor that feel luxurious yet grounded.
What I love most is how quickly it all comes together. In just 30 minutes, you’ve got a dish that feels restaurant-worthy but is easy enough for a weeknight dinner. Serve it in big bowls, scatter the mushrooms around the quinoa, and nestle the scallops right in the center. A drizzle of that sage butter over the top ties everything together.
This is comfort food with a touch of elegance – wholesome, hearty, and just a little indulgent. Perfect for those evenings when you want to spoil yourself or impress someone special without spending hours in the kitchen.
Sage and Butter Scallops with Quinoa, Spinach, and Wild Mushrooms
Equipment
- Wooden Spon
- Skillet
Ingredients
- 1 cup quinoa 170g
- 2 cups vegetable stock 480ml
- 10 sea scallops
- 1 bag spinach about 4 cups / 120g
- 1 packet fresh sage leaves about 15 leaves
- ½ stick butter 55g
- 4 tablespoons olive oil 60ml
- 4 oz wild mushrooms 115g
Instructions
- Bring the vegetable stock to a boil then add in the quinoa and cook according to the packet instructions but it is usually around 15 minutes at a simmer then turn off the heat and put the lid on the pan and allow to sit for five more minutes.
- In the meantime, heat two tablespoons of the olive oil in a skillet and saute the wild mushrooms until golden and all the liquid has been released and evaporated. Season with salt and pepper.
- In a separate skillet heat the butter and remaining olive oil over a medium heat and place the scallops in to cook along with 6-8 sage leaves. Cook for around two minutes on one side then flip to cook the other side basting the whole time with the sage and butter.
- Remove the lid from the pan of quinoa and fluff the quinoa to separate it. Stir in the fresh spinach and allow to wilt.
- Serve the quinoa in large bowls and scatter the wild mushrooms around the edges.
- Place the scallops in the center, spoon over and little of the butter and finish with a few of the crispy sage leaves.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @Addthelove_ on Instagram and hashtag it #Addthelove.
This recipe may include affiliate links. If you decide to buy through these links, I may earn a small commission at no additional cost to you.
