Seared Scallops over Wilted Spinach
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
- 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
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.
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