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Scallops with Lemon Chive Sauce

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Ingredients
  Sea scallops 2 Pound, patted dry (28 In Number)
  Salt 1⁄8 Teaspoon
  Pepper 1⁄4 Teaspoon
  Unsalted butter 3 Tablespoon, divided
  Garlic 1 Clove (5 gm), minced to make 1/2 teaspoon
  Baby spinach 10 Ounce (1 Bag)
  Fresh lemon juice 1 1⁄2 Tablespoon
  Chopped fresh chives 2 Tablespoon
  Grated lemon zest 2 Teaspoon
Directions

1. Season scallops with salt and pepper.
2. Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until wilted. Transfer spinach to a platter and cover loosely with foil to keep warm.
3. Wipe out skillet and return it to stove over medium-high heat. Add remaining 2 tablespoons butter. When butter is melted and begins to sizzle, add half of the scallops and cook until browned, about 2 minutes; turn and cook until just opaque, 1 to 2 minutes longer. Transfer to platter and cover loosely with foil to keep warm. Repeat with remaining scallops.
4. Carefully add lemon juice to the skillet, as butter may splatter. Use a wooden spoon to scrape up any brown bits from bottom of pan. Remove from the heat; stir in chives and zest. Pour over scallops and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Scallop

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1222 Calories from Fat 386

% Daily Value*

Total Fat 44 g67.2%

Saturated Fat 23.9 g119.4%

Trans Fat 0 g

Cholesterol 396.2 mg132.1%

Sodium 1975.7 mg82.3%

Total Carbohydrates 39 g13%

Dietary Fiber 9.3 g37.3%

Sugars 5.3 g

Protein 161 g322.9%

Vitamin A 457.9% Vitamin C 261.2%

Calcium 57.1% Iron 58.7%

*Based on a 2000 Calorie diet

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Scallops With Lemon Chive Sauce Recipe