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Scallops: Scallops Florentine

Source of Recipe

lightliving.com


List of Ingredients

1 pound sea scallops, rinse and trim, pat dry -- dust w/ flour
1 cup chopped spinach
2 cloves garlic, mince or press
1 small shallot or green onion, minced
1 teaspoon lemon zest, cut into tiny strips
juice from 1/2 lemon
1 cup chicken or fish stock
1/4 cup white wine
pepper and basil to taste
1 pound pasta or 2 c. rice or couscous


Recipe

Start your Pasta. Spray a non-stick saute pan with a vegetable or olive oil spray. Heat on high and add scallops. Cook one minute or until slightly brown on each side. Remove the scallops and set aside. Lower heat to medium. Spray pan again and add the garlic, onion, and lemon zest and saute until soft. Raise heat to high and add spinach and wine. Add seasonings, stock, and lemon juice. Bring to the simmer. Finish your pasta etc.. and then add the scallops to the liquid. Simmer one minute to heat through. Serve over pasta, rice or couscous.

Serving Suggestions: I love this dish with a good loaf of bread with some hummus spread, a nice green salad or a Greek cucumber salad.