Nutrients Per Serving Calories 172 Total Fat 5g Saturated Fat 1g Cholesterol 60mg Sodium 480mg Carbohydrate 3g Dietary Fiber 1g Protein 28g
Makes 4 Servings
(3 scallops and 1/4 cup spinach per serving)
1 Tablespoon Olive Oil
1 Pound Sea Scallops (about 12)
1/4 Teaspoon Salt
1/8 Teaspoon Black Pepper
2 Cloves Garlic, Minced
1 Shallot, Minced
1 Package (6 ounces) Baby Spinach
1 Tablespoon Fresh Lemon Juice
Lemon Wedges (optional)
1. Heat oil in large nonstick skillet over medium-high heat. Add scallops; sprinkle with salt and pepper. Cook 2 to 3 minutes per side or until golden. Remove to large plate; keep warm.
2. Add garlic and shallot to skillet; cook and stir 45 seconds or until fragrant. Add spinach; cook 2 minutes or until spinach just begins to wilt, stirring occasionally. Remove from heat; stir in lemon juice.
3. Serve scallops over spinach. Garnish with lemon wedges.