Scallops with Lemon-Chive Sauce
7.6g
Net Carbs
29.9g
Protein
10.0g
Fat
2.5g
Fiber
249
Calories
Ingredients:
- 1/8 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Garlic
- 3 tablespoons Unsalted Butter Stick
- 24 ounces Scallops, raw
- 2 teaspoons Lemon Zest
- 8 cups Baby Spinach
- 3/4 fluid ounce Fresh Lemon Juice
- 2 tablespoons chopped Chives
Directions:
- Season scallops with salt and pepper. Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat.
- Add minced 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.
- 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.
- 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 skillet from the heat; stir in chives and zest.
- Pour over scallops and serve.
