Recipes

Sautéed Scallops with Spinach Cream Recipe

Atkins Sautéed Scallops with Spinach Cream
6.4g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
24g

Protein

17.8g

Fat

3g

Fiber

296.4cal

Calories

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INGREDIENTS

  • 0 1/8 Atkins Soy-Free Flour Mix
  • 3 tablespoon Unsalted Butter Stick
  • 1 lb Scallop (Mixed Species)
  • 1 oz Shallots
  • 2 tsp Garlic
  • 0 1/3 cup Heavy Cream
  • 1 10 oz package Frozen Chopped Spinach
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Nutmeg (Ground)

DIRECTIONS

4Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 2 tablespoons.

 

  1. Preheat oven to warm setting. Place 2 tbsp baking mix in a shallow plate and lightly dredge scallops, tapping off any excess.
  2. Melt 2 tablespoons butter in a large skillet over high heat. Cook scallops 2 minutes per side, until lightly golden. Transfer to a plate and place in oven.
  3. Wipe skillet and turn heat down to medium. Melt remaining butter and cook finely diced shallots 2 to 3 minutes, until softened. Add minced garlic, cook 30 seconds longer.
  4. Stir in cream and cook 2 to 3 minutes until reduced and slightly thickened. Add spinach, salt and nutmeg and cook 1 minute more, until spinach is heated through. Add salt and pepper to taste.
  5. Divide spinach on 4 heated plates (about 1/4 cup on each), top evenly with scallops.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

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