Bay Scallops With Spinach and Garlic
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons olive oil
- 3large cloves garlic, peeled and minced
- 1teaspoon grated lemon zest
- 2pounds fresh spinach, stemmed and washed but not dried
- 2teaspoons kosher salt
- Freshly ground pepper to taste
- 1pound bay scallops
- 2tablespoons fresh lemon juice
- ¼cup white wine
Nutritional analysis per serving (4 servings)
173 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 21 grams protein; 861 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 teaspoon of 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.
- Step 2
Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté 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.
- Step 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.
Private Notes
Comments
Cooked Asparagus in micro with lemon, s/o, butter. Sautéed mushrooms in olive oil and butter with S/o, when almost done add minced garlic, then add white wine. Cook til evaporated. Add olive oil. Cook prawns 1 ½ mins then flip and cook 2 mins. Add to platter in warm oven. Cook scallops til browned-45 secs per side Add to platter . Melt butter in pan, add lemon juice and wine. Plate asparagus, add seafood juice to mushroom mixture.
Cooked lemon, zest, garlic, w first,in same pan saute spinach, kept warm sautéed scallops to[-ed on spinach, reduced lemon juice, wine , drizzled over scallops and spinach (only one pan ). Served with linguini on side.
Not a keeper. Prep time much less than indicated. Spinach was too salty, scallops were too flavorless. Seemed less a waste of a lot of good ingredients.
I made brown rice, so served a bed of rice, then spinach then scallops. Had lots of juice , so it worked well
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