• backtolife

Seared Scallops Over Garlic-Lemon Spinach

Nutrients Per Serving Calories 172 Total Fat 5g Saturated Fat 1g Cholesterol 60mg Sodium 480mg Carbohydrate 3g Dietary Fiber 1g Protein 28g


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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.