Pan Seared Scallops with Sauteed Spinach
Large sea scallops are sauteed and placed on a bed of garlic spinach, then topped with a rich lemon-butter sauce. Note: Best eaten shortly after cooking.
Egg FreeBrain FoodRefined Sugar FreeKetoPregnancyLower CarbNut FreeAmericanMain Dish
Serving size4 scallops with 1/2 cup spinach
Default order4 servings
Total time30 minutes
CuisineAmerican
Ingredients
all-purpose flour
avocado oil
baby spinach
extra virgin olive oil
freshly ground black pepper
garlic
Kosher salt
large sea scallop
lemon
unsalted butter
Nutrition
fat: 13iron: 5fiber: 4sugar: 1sodium: 1299calcium: 177protein: 6calories: 194potassium: 979trans_fat: 1vitamin_a: 16127vitamin_c: 51cholesterol: 15carbohydrates: 15saturated_fat: 5monounsaturated_fat: 7polyunsaturated_fat: 1
Reheating & serving
Heat gently in a saute pan over medium heat until heated through.
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