Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Scallops with Lemon-Chive Butter Sauce




Source of Recipe


Veronica Atkins


Recipe Introduction


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 won’t brown properly.




List of Ingredients




2 pounds sea scallops, patted dry (28 scallops)
1/8 teaspoon salt
1/4 teaspoon pepper
3 tablespoons unsalted butter, divided
1 garlic clove, minced (1/2 teaspoon)
1 10-ounce bag baby spinach
1-1/2 tablespoons lemon juice
2 tablespoons chopped fresh chives
2 teaspoons grated lemon zest



Recipe



Season scallops with salt and pepper. 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.

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.

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 chives and zest. Pour over scallops and serve.

Atkins Tip: You use the lemon juice in this recipe before you need the zest, but be sure to remove the zest (that is, the colored part of the peel) from the lemon before you juice it. Once you’ve cut the lemon it’s nearly impossible to zest it.

Phases 1 – 4

Per serving: Net Carbs: 3.5 grams; Carbohydrates: 5.5 grams; Fiber: 2 grams; Protein: 21 grams; Fat: 15 grams; Calories: 238

Prep time: 10 minutes; Cook time: 10 minutes; Servings: 4