COOKING LIGHT SCALLOP RECIPES RECIPES

Name: Make Spicy Seared Scallops With Chile-Garlic Spinach in 20 Minutes
Total time: 20 min
Yield: Serves 4 (serving size: 5 scallops, 1/2 cup rice, and 2/3 cup spinach mixture)
Ingredients: Cooking spray; 1 1/2 pounds dry sea scallops, patted dry with paper towels; 1/2 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper; 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's); 1 tablespoon olive oil; 1 cup thinly sliced red onion; 2 red Fresno chiles, seeded and thinly sliced; 4 garlic cloves, thinly sliced; 1 pound baby spinach; 8 lemon wedges

MAKE SPICY SEARED SCALLOPS WITH CHILE-GARLIC SPINACH IN 20 MINUTES RECIPE | COOKING LIGHT

Make Spicy Seared Scallops With Chile-Garlic Spinach in 20 Minutes Recipe | Cooking Light image

The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan.

Provided by Robin Bashinsky

Total Time 20 minutes

Yield Serves 4 (serving size: 5 scallops, 1/2 cup rice, and 2/3 cup spinach mixture)

Number Of Ingredients 11

Ingredients

Cooking spray
1 1/2 pounds dry sea scallops, patted dry with paper towels
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
1 tablespoon olive oil
1 cup thinly sliced red onion
2 red Fresno chiles, seeded and thinly sliced
4 garlic cloves, thinly sliced
1 pound baby spinach
8 lemon wedges

Steps:

Heat a large cast-iron skillet over high. Coat pan with cooking spray. Sprinkle scallops with 1/4 teaspoon salt and pepper. Add scallops to pan; cook 2 minutes. Turn and cook 1 minute or until desired degree of doneness. Remove scallops from pan; keep warm. Heat rice according to package directions. Reduce pan heat to medium-high. Add oil to pan. Add remaining 1/4 teaspoon salt, onion, and chiles; cook 2 minutes. Add garlic; cook 2 minutes. Add spinach in batches, stirring to wilt before adding more. Serve scallops with rice, spinach mixture, and lemon wedges.

Nutrition Facts : Calories 368, CarbohydrateContent 50 g, FatContent 7 g, FiberContent 7 g, ProteinContent 28 g, SaturatedFatContent 1 g, SodiumContent 617 mg, SugarContent 3 g, UnsaturatedFatContent 6 g

LEMON-GARLIC BUTTER SCALLOPS RECIPE | EATINGWELL

Lemon-Garlic Butter Scallops Recipe | EatingWell image

In this healthy scallop recipe, lemon brightens up sweet scallops. Serve the lemon-garlic butter scallops alongside sautéed spinach with a piece of toasted whole-grain bread to sop up the buttery sauce.

Provided by Carolyn Casner

Categories Healthy Scallop Recipes

Total Time 15 minutes

Number Of Ingredients 7

Ingredients

3 tablespoons unsalted butter, divided
16 sea scallops (about 1 pound), tough side muscle removed, patted dry
¼ teaspoon ground pepper
? teaspoon salt
2 cloves garlic, minced
1 tablespoon lemon juice, plus wedges for serving
1 tablespoon finely chopped fresh flat-leaf parsley

Steps:

Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle scallops with pepper and salt; cook until golden brown on the bottom, about 3 minutes. Flip scallops and add the remaining 2 tablespoons butter and garlic. Continue cooking, spooning the liquid over the scallops, until browned on the bottom and just cooked through, 2 to 3 minutes more. Remove from heat and stir in lemon juice and parsley. Serve with lemon wedges.

Nutrition Facts : Calories 121.5 calories, CarbohydrateContent 2.8 g, CholesterolContent 37.3 mg, FatContent 9 g, FiberContent 0.1 g, ProteinContent 7.5 g, SaturatedFatContent 5.5 g, SodiumContent 309.9 mg, SugarContent 0.1 g

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