Diabetic Recipe of the Week: Seared Scallops With Pine Nut Spinach

Makes: 4 servings
Serving Size: 3 oz. scallops 1/2 cup spinach
Preparation Time: 15 minutes
Cooking Time: 8 to 10 minutes
Ingredients
2 tsp. olive oil
1 tsp. butter
1 lb. fresh sea scallops, patted dry
1/4 tsp. kosher salt
1/2 tsp. lemon pepper seasoning
1/4 cup dry white wine or low-fat, reduced-sodium chicken broth
1 medium shallot, minced
1 1/2 lbs. fresh baby spinach leaves, washed and stemmed
2 Tbsp. toasted pine nuts
1/8 to 1/4 tsp. crushed red pepper flakes
1 Tbsp. fresh lemon zest
Preparation
1. In a large skillet, heat the olive oil and butter over medium-high heat. Sprinkle the scallops with the salt and lemon pepper seasoning. Add the scallops to the pan (in batches if necessary to keep them in one layer), and sear the scallops for 2 to 3 minutes until golden brown. Turn the scallops and sear the other side for 2 to 3 minutes or until they are just cooked through. Set the scallops on a plate, tent with foil to keep them warm.
2. Add the wine to the skillet, scrapping up any browned bits, and cook for 30 seconds. Add the shallot and saute for 2 minutes. Add the spinach, and with tongs, turn the spinach until it wilts and before it releases too much liquid. Add the toasted pine nuts and crushed red pepper flakes and toss lightly. Serve the scallops over the bed of spinach. Sprinkle with the fresh lemon zest.
This recipe is from Diabetes Forecast online.
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Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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