Heat 1 teaspoon of the butter in a large nonstick skillet over med-high heat. Add spinach in 2 batches, if necessary, and salt. Cook stirring, just until wilted, 1-2 minutes. Remove to serving platter. Wipe skillet dry with paper towels. Add remaining teaspoon butter. When hot, add scallops in a single layer. Cook 2 minutes, turning scallops once until lightly browned on 2 sides and barely opaque at centers. Arrange on spinach; cover loosely with foil to keep warm. Put Sauce ingredients in skillet. Bring to a boil over medium heat. Boil 2-3 minutes until slightly syrupy. Spoon over scallops. Per serving: 161 cal, 3 g fat, 23 g pro, 43 mg chol, 435 mg sod. Reprinted from Womans Day Magazine, June 1996. Posted to MM-Recipes Digest V3 #324 Date: Mon, 25 Nov 1996 20:33:46 -0800 From: Julie Bertholf
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 4|
|Calories from Fat: 48 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 41.1mg||13 %|
|Sodium 315.1mg||11 %|
|Potassium 1331.9mg||35 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 6.6g|
|Protein 23.8g||34 %|
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Calories per serving: 179
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