Sauteed Scallops With Spinach Cream Recipe - Cooking Index
Sauteed Scallops With Spinach Cream Recipe - Cooking Index
Sometimes a pound of scallops contain a mixture of varying sizes. To ensure even cooking, cut the large scallops in half horizontally.
Type: Fish, Shellfish| 1 lb | 454g / 16oz | Sea scallops - rinsed, patted dry |
| 1/4 cup | 27g / 1oz | Atkins Bake Mix |
| 3 tablespoons | 45ml | Butter - divided |
| 1 | Shallot - finely chopped | |
| = (or 1/4 small onion) | ||
| 2 | Garlic cloves - pressed | |
| 1/3 cup | 78ml | Cream |
| 1 | Frozen chopped spinach - (10 oz) - thawed, squeezed dry | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Nutmeg |
| Freshly-ground black pepper - to taste |
Heat oven to warm setting. Lightly dredge scallops in bake mix. Melt 2 tablespoons butter in a large skillet over medium heat. Cook scallops 4 minutes, turning once, until lightly golden. Transfer to a plate and place in oven.
Wipe skillet; melt remaining butter. Cook shallots 3 minutes, until softened. Increase heat to high; add garlic, cook 30 seconds. Stir in cream, cook 3 minutes until slightly thickened. Add spinach, salt, and nutmeg. Cook 3 minutes more, stirring frequently until spinach is hot and coated with cream sauce. Add freshly ground pepper to taste.
Divide spinach on 2 heated plates, top with scallops.
This recipe yields 2 servings.
Carbohydrates: 17 grams
Net Carbs: 11 grams
Fiber: 6 grams
Protein: 44.5 grams
Fat: 35 grams
Calories: 586
Source:
Atkins Cookbook at http://atkinscenter.com
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