Hi! I'm Lindsay Ferrier. You might remember me from a blog called Suburban Turmoil. Well, a lot has changed since I started that blog in 2005. My kids grew up, I got a divorce, and I finally left the suburbs for the heart of Nashville, where I feel like I truly belong. I have no idea what the future will hold and you know what? I'm okay with that. Thrilled, actually. It was time for something totally different.
June 30, 2011
This recipe is low in carbs, but high in quality and flavor. I served it the other night as a decadent, no-guilt dinner for two, and we couldn’t believe how delicious it was. It seriously could be served in a 4-star restaurant. Even better, it only takes about 15 minutes to make, from start to finish!
INGREDIENTS:
DIRECTIONS:
-Pat dry scallops with paper towels. Season them with salt and pepper.
-Melt 1 tablespoon of the butter in a large, nonstick skillet over medium-high heat. Add the garlic and stir about 30 seconds. Add the bag of spinach, cook until wilted. Move spinach to a platter and cover with foil to keep warm.
-Wipe out the skillet and return it to the stove. Add 2 tablespoons of butter. When the butter is melted, add half of the scallops and cook until browned, about two minutes. Turn the scallops over and cook 1-2 minutes more, until opaque. Move the scallops to a platter and cover them with foil to keep warm. Repeat with remaining scallops.
-Add lemon juice to the skillet. Scrape up the brown bits from the bottom of the pan. If the sauce is sparse, add a little more butter (I did). Remove the skillet from heat, stir in chives and zest.
-Divide spinach onto serving plates. Place scallops on top. Pour sauce over all and serve. This dish will feed four if you serve it with another course or side, or it will serve two all by itself.
*Adapted from the Atkins for Life Low-Carb Cookbook, which I found at the Dollar Tree! Trust me, though, this DOES NOT taste like a diet dish!
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I can’t eat scallops, but the rest of it sounds divine!! Do you think I could substitute any other seafood for the scallops?
Thanks!
KrissyMom
….maybe with shrimp??
Shrimp could work, but you know I think it would be REALLY good with orange roughy. You could also try it with tiliapia, which tends to take on the taste of whatever sauce you’re using– but I love the idea of it with orange roughy. Now I want to try that substitution myself!
Sounds good – thanks. I don’t even know if they sell orange roughy in our grocery stores (MA) but I will certainly try. I’m making it tonight. Since my husband loves scallops (and I never make them for him) maybe I’ll try making it with scallops just for him….now that’s love!
This would be awesome to include in my latest post: 15 min summer dinners! yum-town!
Jenna
momofmanyhats.blogspot.com