Pour two tablespoons of the oil into a large skillet over medium-high heat. Season the scallops with a pinch of salt and pepper and them place them in the skillet. Cook for 6 to 7 minutes, or until they are golden brown on one side. Flip them and then cook for 30 seconds. Remove and set aside.
Reduce the heat to medium, and pour in the rest of the oil. Add the garlic and cook, stirring rapidly, for about 15 seconds. Then add the spinach, arugula, red-pepper flakes, and another pinch of salt and pepper. Cook, stirring often, until the greens have wilted. This should take about 2 minutes.
Serve the scallops with the greens. Season with salt and pepper to taste.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 118 (41%)|
|Amt Per Serving||% DV|
|Total Fat 13.1g||17 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 79.1mg||24 %|
|Sodium 487.3mg||17 %|
|Potassium 1176.7mg||31 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 2.2g|
|Protein 37.4g||53 %|
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Calories per serving: 286
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