Try this Bay Scallops with Spinach and Garlic recipe, or contribute your own.
Suggest a better descriptionGlens note: The spinach originally said "2 pounds Fresh spinach, stemmed and but not dried" Guess the missing word probably is "washed". 1. Heat 1 teaspoon on oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep Warm. 2. Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and saute until just cooked through, about 1 minute. remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds. 3.Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately. Serves 4. Posted to MC-Recipe Digest V1 #929 by Nancy Berry
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Serving Size: 1 Serving (356g) | ||
Recipe Makes: 4 | ||
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Calories: 165 | ||
Calories from Fat: 21 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 37mg | 11 % | |
Sodium 939.4mg | 32 % | |
Potassium 1637.6mg | 43 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 7.6g | ||
Protein 25.4g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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