Sea scallops are quick and easy to cook, but like shrimp, you must be careful not to overcook them. Frozen sea scallops work well here (I used Trader Joe's Jumbo Sea Scallops). Defrost them overnight in the refrigerator, then very gently squeeze and pat them dry before cooking.
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Ingredients:
- 2 tsp olive oil
- 1 pound sea scallops, patted dry
- Pinch salt
- Freshly ground black pepper
- 1/3 cup minced shallots
- 1/2 cup dry white wine
- 10 ounce bag baby spinach
- 1 tablespoon fresh lemon juice
Preparation:
Heat oil on medium-high heat in large heavy skillet. Add scallops and cook undisturbed for 2 minutes per side.
Remove scallops and keep warm.
Add shallots and stir; add wine to deglaze the pan, scraping bits from the bottom, then add spinach. Cook for 2 minutes, until wilted. Add lemon juice.
Divide spinach among four plates and top with warm scallops.
Serves Four
Per serving: Calories 153, Calories from Fat 32, Total Fat 3.5g (sat 0.3g), Cholesterol 35mg, Sodium 296mg, Carbohydrate 6.6g, Fiber 2.1g, Protein 21.2g
