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Broiled Scallops with Baby Spinach

Slicing massive sea scallops in half horizontally makes them go additional and in addition will increase their floor space for coating with the creamy lemon-mustard dressing. Though child spinach has change into fairly frequent in produce markets (together with different child greens, similar to mesclun), you would use common spinach, torn into bite-size items, as an alternative.

Makes four servings

Components

  • 1¼ kilos sea scallops, halved horizontally
  • 2 tablespoons contemporary lemon juice
  • 2 cloves garlic, minced
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 1 tablespoon vegetable oil, similar to olive or canola oil
  • eight cups loosely packed child spinach
  • ¼ cup reduced-fat bitter cream
  • 2 tablespoons plain fat-free yogurt
  • 1 tablespoon Dijon mustard

Instructions

1. Preheat the broiler. Place the scallops on a jellyroll pan. Sprinkle with 1 tablespoon of the lemon juice, the garlic, ¼ teaspoon of the pepper and the salt. Drizzle the oil over the scallops. Toss properly, then unfold out in a single layer. Broil four to six inches from the warmth for two to three minutes, or till the scallops are simply barely opaque within the heart.

2. Divide the spinach amongst 4 dinner plates. Reserving the pan juices, place the broiled scallops on prime of the spinach.

Three. In a small bowl, mix the scallop cooking juices, the remaining 1 tablespoon lemon juice, the remaining ¼ teaspoon pepper, the bitter cream, yogurt, and mustard. Drizzle the dressing over the scallops and serve.

Diet per serving: 210 energy, 6.5g complete fats (1.9g saturated), 54mg ldl cholesterol, 3g dietary fiber, 10g carbohydrate, 28g protein, 567mg sodium.

Good supply of: beta carotene, folate, magnesium, omega-Three fatty acids, potassium, selenium, vitamin B12, vitamin B6, vitamin E.

From The Wellness Kitchen, by the employees of The Wellness Kitchen and the editors of the College of California, Berkeley Wellness Letter.

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