** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Bay Scallops With Spinach And Garlic
Date Added:March 11, 2016
Ingredients:
2 Teaspoons Olive Oil or lard
3 Cloves Of Garlic peeled and minced
1 Teaspoon Lemon
2 Pounds Fresh Spinach stemmed and (?washed?) but not dried
1. Heat 1 teaspoon on oil in a large pot over medium heat.
2. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds.
3. Add the spinach and toss from time to time until wilted.
4. Drain off the liquid and season with 1 teaspoon of salt and pepper.
5. Keep Warm. Heat 1 teaspoon of oil in a large nonstick skillet over medium heat.
6. Add the scallops and saute until just cooked through, about 1 minute.
7. remove the scallops from the pan and add the lemon juice and wine.
8. Cook, scraping the bottom of the pan, for 15 seconds.
9. 3.Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste.
10. Place a mound of spinach in the center of 4 plates and surround with scallops.
11. Serve immediately. Serves 4. Glen's note: The spinach originally said "2 pounds Fresh spinach, stemmed and but not dried" Guess the missing word probably is "washed".
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Garlic, Alcohol, Fructose Malabsorption, Scallops, Olive Oil, Citric Acid allergies.
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