Cod, Scallops, and Spinach

Cod, Scallops, and Spinach


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This fish recipe is perfect for date night! The cod is baked in the oven, while scallops and spinach are sautéed to perfection.

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Chicago, IL

Time needed

20 min cooking

Serving Size / Yield

4 servings


  • 6 good-sized sea scallops, shelled and cleaned
  • 2 Large Cod Fillets
  • 6 oz. spinach, washed and stems trimmed
  • Fresh nutmeg, for grating;
  • 3 tbs. of butter
  • 2 tsp. coconut oil
  • Salt
  • Pepper

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Preheat the oven to 450 degrees.
Grease a baking sheet.
Season cod with salt and pepper.
Cook for 12 to 15 minutes.

Now prepare the spinach and scallops, while cod is in the oven.
In a skillet, melt a tbs of butter on medium/high heat.
Add in spinach and cook for a minute.
Strain spinach and keep liquid for later.
In a different skillet, add coconut oil on medium/high heat.
Add in scallops and let cook for a few minutes.
Add another tbs of butter and flip over.
Season with salt and pepper.
Cook for a few more minutes and take off heat.
In the vegetable skillet, add remaining butter on medium/high heat with vegetable juice and nutmeg.
Blend together for a few minutes.
Serve spinach with scallops and pour sauce over them.
Add cod on top.

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