- 2
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
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.
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