Menu
A healthy outside starts with a healthy inside!

828.734.7702    
Book an Appointment

Joanne S. says: I was quite pleased with the whole experience. Look forward to my next appointment.
Great Lunch and Learn

Pan Seared Scallops with Wilted Spinach

Thursday, September 12, 2019
Ingredients
20 ounces sea scallops
salt and pepper
2 teaspoons butter
1 teaspoon olive oil
2 garlic cloves minced
6 ounces baby spinach washed and dried
Juice from fresh lemon





  Instructions
1. Pat sea scallops dry with a paper towel.
2. Lightly sprinkle scallops with salt and pepper on the top and bottom.
3. Heat 1 teaspoon of butter in a large pan over medium heat.
4. Carefully place half the scallops in the pan and allow them to cook, untouched, for about 2-3 minutes on each side or until the side touching the pan is lightly browned and has a light brown crust. The sides will be opaque when done.
5. Remove scallops to a plate and keep warm.
6. Add 1 teaspoon of butter to the pan and repeat process with remaining scallops.
7. Add olive oil to pan and swirl to coat.
8. Add garlic and spinach to the pan and turn in pan for 1-2 minutes until wilted.
9. Serve scallops over spinach. Squeeze fresh lemon over the top.

Serves 4

Recipe courtesy of Margory Pilley




Recent Posts


Tags

sunflower seeds Kiwi Beet-and-Apple Salad Lemon juice hoisin sauce Arugula brussel sprouts Cauliflower Pizza garbanzo beans chard leaves roasted carrots pistachios walnuts Cinnamon lime greek yogurt garlic ghee spinach Salsa Honey Chipotle cumin macaroni salad quinoa black bean cambozola sweet potato Citrus Roasted Shrimp fresh sage roasted Roasted Brussels Sprouts rosemary Almonds Wraps roasted beets spicy salmon sandwiches oregano cauliflower crust summer raisins roasted veggies berries pear soup garlic pie crust pasta sage leaves Southwestern Salsa breakfast almond milk pomegranate molasses Squash beets chili Reggiano Cheese oranges lemon hummus mayo curry powder Organic 3-Bean & Vegetable Soup goat cheese dressing eggplant Zucchini Parmesan Crisps banana split green beans potato summersalad Chicken chicken salad Ginger Carrot apple hash browns quesadillas zucchini cashews ACV banana vegetables peaches sourdough bread croissants gluten free plums breakfast nachos cheese pomegranate onion Gazpacho cucumbers tomato paste broccoli salad medjool dates tomatoes salad ham Dip cannellini white beans scallops croutons grapes avocado fruit cloves Chicken and Broccoli Stir-Fry apple cider vinegar butter sweet potatoes bell pepper avocado salad cucumber pecans mushrooms chicken broth smoothie Fruit Smoothie horseradish peppers Guacamole Toast tahini heavy cream almond butter coconut protein powder bacon chia seeds thyme cranberries gorgonzola vanilla bean Shallot blueberries Easy Frittata Lemon Sage Tilapia bell peppers Glaze sugar parsley tomato juice yogurt Roast Chicken bruschetta Salmon cashew white wine vinegar apricots eggs Giada's Herbed Quinoa Italian seasonings strawberries Broccoli pumpkin puree gnocchi Guacamole dr axe olive oil red wine vinegar kalamata olives lemon zest pumpkin paprika MACA stir-fry avocados Budda Bowl casserole clove tilapia honey Bartlett pears Gruyère cheese pastry cream carrots


Archive