Sauteed Scallops With Spinach Cream

Sauteed Scallops With Spinach Cream
Sauteed Scallops With Spinach Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    pound sea scallops rinsed, patted dry

  • 1/4

    cup Atkins Bake Mix

  • 3

    tablespoons butter divided

  • 1

    shallot finely chopped (or 1/4 small onion)

  • 2

    garlic cloves pressed

  • 1/3

    cup cream

  • 1

    package frozen chopped spinach - (10 oz) thawed, squeezed dry

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon nutmeg

  • Freshly-ground black pepper to taste

Directions

Heat oven to warm setting. Lightly dredge scallops in bake mix. Melt 2 tablespoons butter in a large skillet over medium heat. Cook scallops 4 minutes, turning once, until lightly golden. Transfer to a plate and place in oven. Wipe skillet; melt remaining butter. Cook shallots 3 minutes, until softened. Increase heat to high; add garlic, cook 30 seconds. Stir in cream, cook 3 minutes until slightly thickened. Add spinach, salt, and nutmeg. Cook 3 minutes more, stirring frequently until spinach is hot and coated with cream sauce. Add freshly ground pepper to taste. Divide spinach on 2 heated plates, top with scallops. This recipe yields 2 servings. Carbohydrates: 17 grams Net Carbs: 11 grams Fiber: 6 grams Protein: 44.5 grams Fat: 35 grams Calories: 586

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