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Ингредиенты
- 3 Tbsp. light mayonnaise
- 1/4 tsp balsamic vinegar
- 1/4 tsp grated lemon zest
- 1/2 tsp lemon juice
- 1/8 tsp dry dill
- 8 x sea scallops - (abt 9 ounce) rinsed, and
- Â Â blotted dry
- Â Â Cayenne pepper to taste
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1Â 1/2 tsp oil
- 1Â 1/2 tsp butter
- 1 Tbsp. balsamic vinegar
- 1 tsp chopped garlic
- 4 ounce baby spinach washed, and
- Â Â stems trimmed
Инструкции
- For the Lemon Dill Sauce: Combine mayonnaise, vinegar, lemon zest, juice and dill in small bowl. Can be made day before and refrigerated.
- For the Scallops: Sprinkle 1 side of scallops with cayenne and salt and pepper to taste. Heat oil and butter in large nonstick skillet over medium-high heat. When warm, add in scallops in single layer, seasoned-side down. Cook, covered, till seared, about 2 min.
- Season top of scallops with cayenne, salt and pepper to taste. Turn and cook, covered, till just cooked through, about 2 to 3 min. Set aside on hot plate.
- Add in vinegar to warm skillet, then garlic and spinach. Stir-fry till spinach is wilted, about 30 seconds. Taste and adjust seasonings if needed.
- Divide spinach between 2 hot dinner plates. Top with scallops. Spoon Lemon Dill Sauce on side. Serve warm.
- This recipe yields 2 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 2 servings | |
| Calories 344 | |
| Calories from Fat 220 | 64% |
| Total Fat 24.95g | 31% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.09g | |
| Cholesterol 45mg | 15% |
| Sodium 362mg | 15% |
| Potassium 756mg | 22% |
| Total Carbs 9.25g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.36g | 2% |
| Protein 21.62g | 35% |
