Seared Scallops On Baby Spinach With Lemon Dill Sauce

Recipe Ingredients

		Lemon Dill Sauce
3 tablespoons	45ml	Light mayonnaise
1/4 teaspoon	1.3ml	Balsamic vinegar
1/4 teaspoon	1.3ml	Grated lemon zest
1/2 teaspoon	2.5ml	Lemon juice
1/8 teaspoon	0.6ml	Dried dill
		Scallops
8		Sea scallops - (abt 9 oz) - rinsed, and
		Blotted dry
		Cayenne pepper - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 teaspoons	7.5ml	Oil
1 1/2 teaspoons	7.5ml	Butter
1 tablespoon	15ml	Balsamic vinegar
1 teaspoon	5ml	Minced garlic
4 oz	113g	Baby spinach - washed, and
		Stems trimmed

Recipe Instructions

For the Lemon Dill Sauce: Combine mayonnaise, vinegar, lemon zest, juice and dill in small bowl. Can be made day before and refrigerated.

For the Scallops: Sprinkle 1 side of scallops with cayenne and salt and pepper to taste. Heat oil and butter in large nonstick skillet over medium-high heat. When hot, add scallops in single layer, seasoned-side down. Cook, covered, until seared, about 2 minutes.

Season top of scallops with cayenne, salt and pepper to taste. Turn and cook, covered, until just cooked through, about 2 to 3 minutes. Set aside on warm plate.

Add vinegar to hot skillet, then garlic and spinach. Stir-fry until spinach is wilted, about 30 seconds. Taste and adjust seasonings if needed.

Divide spinach between 2 warm dinner plates. Top with scallops. Spoon Lemon Dill Sauce on side. Serve hot.

This recipe yields 2 servings.

Each serving: 267 calories; 547 mg sodium; 60 mg cholesterol; 16 grams fat; 10 grams carbohydrates; 21 grams protein; 0.56 gram fiber.

Source:
The Los Angeles Times, 09-15-1999

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