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.
Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to
www.atkins.com
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