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Ingredients
- 2 tsp Extra virgin olive oil
- 3 lrg Cloves garlic, peeled and
- 1 tsp Grated lemon zest
- 2 lb Fresh spinach, stemmed and (washed) but not dry
- 2 tsp Kosher salt Freshly grnd pepper to, taste
- 1 lb Bay scallops
- 2 Tbsp. Fresh lemon juice
- 1/4 c. White wine
Directions
- Glen's note: The spinach originally said "2 pounds Fresh spinach, stemmed and but not dry" Guess the missing word probably is "washed".
- 1. Heat 1 tsp. on oil in a large pot over medium heat. Add in the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add in the spinach and toss from time to time till wilted. Drain off the liquid and season with 1 tsp. of salt and pepper. Keep Hot.
- 2. Heat 1 tsp. of oil in a large nonstick skillet over medium heat. Add in the scallops and saute/fry till just cooked through, about 1 minute. remove the scallops from the pan and add in the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds. 3.Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops.
- Serve immediately.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 304g | |
| Recipe makes 4 servings | |
| Calories 172 | |
| Calories from Fat 33 | 19% |
| Total Fat 3.75g | 5% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 1475mg | 61% |
| Potassium 1301mg | 37% |
| Total Carbs 9.74g | 3% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.01g | 1% |
| Protein 23.75g | 38% |
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