SCALLOPS WITH LEMON-CHIVE SAUCE
From Atkins for Life Cookbook. Posted for safekeeping. Be careful not to overcook the scallops, as they can become rubbery and chewy.
Provided by Dragonfly AZ
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season scallops with salt and pepper.
- Melt 1 Tbs butter in non-stick skillet over medium-high heat.
- Add garlic and cook until fragrant, about 30 seconds.
- Add spinach and stir until wilted.
- Transfer spinach to platter and cover to keep warm.
- Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
- Repeat with remaining scallops.
- Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
- Remove from heat, stir in chives and zest.
- Pour over scallops and spinach and serve.
Nutrition Facts : Calories 297.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 556.6, Carbohydrate 9.3, Fiber 2, Sugar 0.6, Protein 40.5
ATKINS SCALLOPS WITH LEMON-CHIVE SAUCE
Make and share this Atkins Scallops With Lemon-Chive Sauce recipe from Food.com.
Provided by Orions Wife
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season scallops with salt and pepper. Melt 1 tablespoon 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 to stove over medium high heat. Add remaining 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, 1-2 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 the bottom of the pan. Remove from the heat; stir in chives and zest. Pour over scallops and serve.
Nutrition Facts : Calories 296.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 496.4, Carbohydrate 9, Fiber 1.8, Sugar 0.5, Protein 40.4
LEMON BUTTERED SEARED SCALLOPS
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops on a paper towel-lined sheet tray and pat dry. Sprinkle the scallops with salt and pepper.
- Preheat a large nonstick saute pan on medium-high heat, then add the oil and heat until shimmering. Add the scallops and sear on one side until golden brown, 1 to 2 minutes. Gently turn the scallops over and add the Lemon Butter, basting the scallops by gently spooning the melting butter over the top, for about 1 minute.
- Add the wine and lemon juice and allow the scallops to simmer until they are cooked through, another 1 to 2 minutes. Transfer the scallops to a platter and sprinkle with the chives.
- Combine the butter, lemon zest, lemon juice and salt in a medium bowl and stir until smooth. Spoon the butter onto the lower third of a piece of plastic wrap. Fold the plastic wrap over the butter and use a spatula to compress the butter into a log about 5 inches long and 2 inches wide. Twist both ends of the plastic wrap to seal the butter inside. Refrigerate the butter until firm, at least 30 minutes, before using.
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