SCALLOPS WITH LEMON-CHIVE SAUCE
Servings: 4
Prep time: 0:10:00
Bake/Cook time: 0:10:00
Calories: 238
Fat: 15 grams
Protein: 21 grams
Carbohydrates: 5 grams
Fiber: 2 grams
Net Carbs: 3 grams
2 pounds sea scallops, patted dry
1/8 teaspoon salt
1/4 teaspoon pepper
3 tablespoons unsalted butter, divided
1 garlic clove, minced
1 (10-ounce) bag baby spinach
1 1/2 tablespoons fresh lemon juice
2 tablespoons chopped fresh chives
2 teaspoons grated lemon zest
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
Sea scallops can measure up to two inches across. They tend to
be chewier than the smaller bay scallops; take care not to
overcook them lest they become rubbery. Pat them thoroughly
dry before cooking—if they are damp, they wont brown
properly.
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