Seared Scallops On Baby Spinach With Lemon Dill Sauce

By á-174942

Ingredients

• LEMON DILL SAUCE:
• 3 tablespoons light mayonnaise
• 1/4 teaspoon balsamic vinegar
• 1/4 teaspoon grated lemon zest
• 1/2 teaspoon lemon juice
• 1/8 teaspoon dried dill
• SCALLOPS:
• 8 sea scallops - (abt 9 oz) rinsed, and blotted dry
• Cayenne pepper to taste
• Salt to taste
• Freshly-ground black pepper to taste
• 1 1/2 teaspoons oil
• 1 1/2 teaspoons butter
• 1 tablespoon balsamic vinegar
• 1 teaspoon minced garlic
• 4 ounces baby spinach washed, and stems trimmed

Details

Servings 2

Preparation

Step 1

For the Lemon Dill Sauce: Combine mayonnaise, vinegar, lemon zest, juice and dill in small bowl. Can be made day before and refrigerated.

For the Scallops: Sprinkle 1 side of scallops with cayenne and salt and pepper to taste. Heat oil and butter in large nonstick skillet over medium-high heat. When hot, add scallops in single layer, seasoned-side down. Cook, covered, until seared, about 2 minutes.

Season top of scallops with cayenne, salt and pepper to taste. Turn and cook, covered, until just cooked through, about 2 to 3 minutes. Set aside on warm plate.

Add vinegar to hot skillet, then garlic and spinach. Stir-fry until spinach is wilted, about 30 seconds. Taste and adjust seasonings if needed.

Divide spinach between 2 warm dinner plates. Top with scallops. Spoon Lemon Dill Sauce on side. Serve hot.

This recipe yields 2 servings.

Each serving: 267 calories; 547 mg sodium; 60 mg cholesterol; 16 grams fat; 10 grams carbohydrates; 21 grams protein; 0.56 gram fiber.