Sautéed Scallops with Spinach Cream Recipe

Name: Sautéed Scallops with Spinach Cream
Prep time: 15M
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 0.125 Atkins Soy-Free Flour Mix; 3 Unsalted Butter Stick; 1 Scallop (Mixed Species); 1 Shallots; 2 Garlic; 0.33 Heavy Cream; 1 Frozen Chopped Spinach; 0.5 Salt; 0.25 Nutmeg (Ground)

6.4g
Net Atkins Count ^TM

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

Fiber

296.4cal

Calories

How to Calculate Atkins Net Carbs

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.

Preheat oven to warm setting. Place 2 tbsp baking mix in a shallow plate and lightly dredge scallops, tapping off any excess.
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.
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.
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.
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.