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Sauteed Scallops With Spinach Cream

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
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1 lb 454g / 16ozSea scallops - rinsed, patted dry
1/4 cup 27g / 1ozAtkins Bake Mix
3 tablespoons 45mlButter - divided
1   Shallot - finely chopped
  = (or 1/4 small onion)
2   Garlic cloves - pressed
1/3 cup 78mlCream
1   Frozen chopped spinach - (10 oz) - thawed, squeezed dry
1/2 teaspoon 2.5mlSalt
1/4 teaspoon 1.3mlNutmeg
  Freshly-ground black pepper - to taste

Recipe Instructions

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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