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Rating: 4.7/5 (14 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** 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


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
2 Teaspoons Kosher Salt or table salt
1 Unit Ground Pepper taste
1 Pound Bay Scallop
2 Tablespoons Fresh Lemon Juice up to 2
1/4 Cup White Wine dry
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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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