Seared Scallops over Wilted Spinach #WeekdaySupper

Dinner Mom

Ready in: 45 minutes
Servings: 4
Gluten Free
Very Popular

Ingredients

  • 6 ounces baby spinach, washed and dried
    Produce
  • 2 teaspoons butter
    Milk, Eggs, Other Dairy
  • 2 garlic cloves, minced
    Produce
  • Juice from fresh lemon
    Produce
  • 1 teaspoon olive oil
    Oil, Vinegar, Salad Dressing
  • salt and pepper
    Spices and Seasonings
  • 20-24 sea scallops
    Seafood

Steps

  • Pat sea scallops dry with a paper towel.Lightly sprinkle scallops with salt and pepper on the top and bottom.
  • Heat 1 teaspoon of butter in a large pan over medium heat.Carefully place half the scallops in the pan and allow them to cook, untouched, for about 2-3 minutes on each side or until the side touching the pan is lightly browned and has a light brown crust. The sides will be opaque when done.
  • Remove scallops to a plate and keep warm.
  • Add 1 teaspoon of butter to the pan and repeat process with remaining scallops.
  • Add olive oil to pan and swirl to coat.
  • Add garlic and spinach to the pan and turn in pan for 1-2 minutes until wilted.
  • Serve scallops over spinach. Squeeze fresh lemon over the top.

Nutrition

  • Calories: 97.13  cal  (4.86%)
  • Fat: 3.64  g  (5.6%)
  • Saturated Fat: 1.56  g  (9.74%)
  • Carbohydrates: 6.5  g  (2.17%)
  • Sugar: 0.95  g  (1.06%)
  • Cholesterol: 23.38  mg  (7.79%)
  • Sodium: 539.81  mg  (23.47%)
  • Protein: 10.48  g  (20.97%)
  • Vitamin K: 206.15  µg  (196.34%)
  • Vitamin A: 4054.16  IU  (81.08%)
  • Vitamin C: 24.03  mg  (29.12%)
  • Phosphorus: 276.63  mg  (27.66%)
  • Folate: 100.62  µg  (25.15%)
  • Manganese: 0.42  mg  (21.17%)
  • Vitamin B12: 1.06  µg  (17.7%)
  • Selenium: 10.29  µg  (14.71%)
  • Magnesium: 52.32  mg  (13.08%)
  • Potassium: 428.6  mg  (12.25%)
  • Vitamin B6: 0.17  mg  (8.5%)
  • Iron: 1.49  mg  (8.3%)
  • Vitamin E: 1.11  mg  (7.41%)
  • Zinc: 0.94  mg  (6.29%)
  • Vitamin B2: 0.1  mg  (5.8%)
  • Calcium: 51.84  mg  (5.18%)
  • Vitamin B3: 0.87  mg  (4.37%)
  • Fiber: 1.06  g  (4.23%)
  • Copper: 0.08  mg  (4.1%)
  • Vitamin B1: 0.05  mg  (3.25%)
  • Vitamin B5: 0.24  mg  (2.4%)

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