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Sauteed Scallops With Spinach Cream




Source of Recipe


Internet


List of Ingredients




1 lb sea scallops, rinsed, patted dry
1/4 cup atkins bake mix
3 tbsp butter, divided
1 shallot, finely chopped
1 = (or 1/4 small onion)
2 garlic cloves, pressed
1/3 cup cream
1 package frozen chopped spinach - (10 oz), thawed, squeezed dry
1/2 tsp salt
1/4 tsp nutmeg
1 freshly-ground black pepper, to taste




Recipe



Heat oven to warm setting. Lightly dredge scallops in bake mix. Melt 2
tablespoons butter in a large skillet over medium heat. Cook scallops 4
minutes, turning once, until lightly golden. Transfer to a plate and place
in oven.

Wipe skillet; melt remaining butter. Cook shallots 3 minutes, until
softened. Increase heat to high; add garlic, cook 30 seconds. Stir in
cream, cook 3 minutes until slightly thickened. Add spinach, salt, and
nutmeg. Cook 3 minutes more, stirring frequently until spinach is hot and
coated with cream sauce. Add freshly ground pepper to taste.

Divide spinach on 2 heated plates, top with scallops.

This recipe yields 2 servings.