Try this Sauteed Scallops with Spinach, Pine Nuts, and Tarragon recipe, or contribute your own.
Suggest a better descriptionSource: Oprah Magazine, January 2018
1. In a large skillet, heat 1 tsp. olive oil over medium heat. Add pine nuts and cook, tossing until golden brown, about 3 minutes. Transfer to a small bowl, set side, and return skillet to stove.
2. Pat scallops dry with paper towels and season with 1/2 tsp. salt and pepper. Add avocado oil to skillet and heat on high until shimmering. Add scallops, spaced apart evenly, and cook over medium-high heat, undisturbed until richly browned, about 3 min. Turn scallops with tongs and cook 2 minute longer. Transfer scallops to a plate and set aside. To skillet, add 1 Tbsp. olive oil and shallots. Cook over medium-low heat until reduced to 1/3 cup, about 3 minutes. Add spinach and cook, tossing, until just wilted, about 1 min. Add remaining 1/4 tsp. salt and tarragon and stir.
3. Return scallops and any accumulated juices to skillet, gently stir, and remove from heat. Drizzle with remaining 2 tsp. olive oil. Divide among 4 plates, sprinkle with pine nuts, and serve.
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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 246 | ||
Calories from Fat: 105 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 46.8mg | 14 % | |
Sodium 254.5mg | 9 % | |
Potassium 722.1mg | 19 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 7.2g | ||
Protein 25.8g | 37 % | |
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: 246
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