Sautéed Scallops with Spinach Cream
6.4g
Net Carbs
24.0g
Protein
17.8g
Fat
3.0g
Fiber
296
Calories
Ingredients:
- 1/4 teaspoon Nutmeg (Ground)
- 1 pound Scallop (Mixed Species)
- 3 tablespoons Unsalted Butter Stick
- 1/2 teaspoon Salt
- 1 ounce Shallots
- 2 teaspoons Garlic
- 1/3 cup Heavy Cream
- 1 10 oz package Frozen Chopped Spinach
Directions:
4Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 2 tablespoons.
- Preheat oven to warm setting. Place 2 tbsp baking mix in a shallow plate and lightly dredge scallops, tapping off any excess.
- Melt 2 tablespoons butter in a large skillet over high heat. Cook scallops 2 minutes per side, until lightly golden. Transfer to a plate and place in oven.
- Wipe skillet and turn heat down to medium. Melt remaining butter and cook finely diced shallots 2 to 3 minutes, until softened. Add minced garlic, cook 30 seconds longer.
- Stir in cream and cook 2 to 3 minutes until reduced and slightly thickened. Add spinach, salt and nutmeg and cook 1 minute more, until spinach is heated through. Add salt and pepper to taste.
- Divide spinach on 4 heated plates (about 1/4 cup on each), top evenly with scallops.
