Seared Scallops over Wilted Spinach

By á-22515

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Ingredients

• 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

Preparation

Step 1

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.

Serves Four

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