I'm Lindsay Ferrier, a Nashville writer with a passion for family travel, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark. Want to get in touch? Use the CONTACT form at the top of the page.
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!
-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!