Butter-Rum Scallops

By Deli1

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Ingredients

• 2 tablespoons butter
• 1 pound bay scallops, thawed if frozen, patted dry
• 2 tablespoons rum
• 2 teaspoons honey
• 1/4 teaspoon salt or to taste
• Freshly ground pepper
• 1 bag (6 ounces) baby spinach
• 1 teaspoon fresh mint, minced, or to taste

Details

Servings 1
Adapted from denverpost.com

Preparation

Step 1

Heat 1 tablespoon of the butter in a skillet over medium-high heat; add the scallops. Cook, turning once, until seared, about 1 1/2 minutes per side. Remove scallops, leaving as much of the butter in pan as possible; keep scallops warm.

Add remaining 1 tablespoon of the butter, rum and honey to the skillet; cook, stirring, until butter melts and ingredients meld, about 1 minute. Return scallops to pan; season with salt and pepper to taste.

Cook, stirring occasionally, until scallops have heated through, about 2 minutes. Stir in the spinach and mint; cook, stirring, until slightly wilted, about 1 minute.

Wine ideas: Vognier or sauvignon blanc will complement the seafood and its sauce. For a non-alcoholic option, add some of the mint to a glass of sparkling water.

Nutrition information per serving: 171 calories, 35 percent of calories from fat, 7 g fat, 4 g saturated fat, 52 mg cholesterol, 7 g carbohydrates, 20 g protein, 363 mg sodium, 1 g fiber