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