SAUTEED SCALLOPS WITH SPINACH CREAM
Servings: 2
Prep time: 0:15:00
Bake/Cook time: 0:10:00
Calories: 474
Fat: 36 grams
Protein: 27 grams
Carbohydrates: 13 grams
Fiber: 5 grams
Net Carbs: 8 grams
1 pound sea scallops, rinsed and patted dry
1/8 cup Atkins Quick Cuisine Bake Mix TM
3 tablespoons unsalted butter, divided
1 shallot or 1/4 small onion, finely chopped (about 2
tablespoons)
2 teaspoons chopped garlic
1/3 cup heavy cream
1 package (10 ounces) frozen chopped spinach, thawed and
squeezed dry
1/2 teaspoon salt
1/4 teaspoon nutmeg, freshly grated preferred
salt and freshly ground black pepper
1. Preheat oven to warm setting. Place bake mix in a
shallow plate and lightly dredge scallops, tapping off any
excess. Melt 2 tablespoons butter in a large skillet over
high heat heat. Cook scallops 2 minutes per side, until
lightly golden. Transfer to a plate and place in oven.
2. Wipe skillet and turn heat down to medium. Melt
remaining butter and cook shallots 2 to 3 minutes, until
softened. Add 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.
3. Divide spinach on 2 heated plates, top with scallops.
A pound of scallops can contain a mixture of varying sizes. To
ensure even cooking, cut the large scallops in half horizontally.
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