Best Atkins Scallops With Lemon Chive Sauce Recipes

Scallops With Lemon-Chive Sauce image

Provided by Dragonfly AZ

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs sea scallops, patted dry
1/8 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided use
1 garlic clove, minced
10 ounces Baby Spinach
1 1/2 tablespoons lemon juice
2 tablespoons lemon zest
2 tablespoons chopped chives

Steps:

Season scallops with salt and pepper.
Melt 1 Tbs butter in non-stick skillet over medium-high heat.
Add garlic and cook until fragrant, about 30 seconds.
Add spinach and stir until wilted.
Transfer spinach to platter and cover to keep warm.
Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
Repeat with remaining scallops.
Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
Remove from heat, stir in chives and zest.
Pour over scallops and spinach and serve.

Nutrition Facts : Calories 297.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 556.6, Carbohydrate 9.3, Fiber 2, Sugar 0.6, Protein 40.5

Atkins Scallops With Lemon-Chive Sauce image

Provided by Orions Wife

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs sea scallops, patted dry
1/8 teaspoon salt
1/4 teaspoon pepper
3 tablespoons unsalted butter, divided
1 garlic clove, minced
1 (10 ounce) bag Baby Spinach
1 1/2 tablespoons fresh lemon juice
2 tablespoons fresh chives, chopped
2 teaspoons lemon zest, grated

Steps:

Season scallops with salt and pepper. Melt 1 tablespoon butter in a large nonstick skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until wilted. Transfer spinach to a platter and cover loosely with foil to keep warm. Wipe out skillet and return to stove over medium high heat. Add remaining butter. When butter is melted and begins to sizzle, add half of the scallops and cook until browned, about 2 minutes; turn and cook until just opaque, 1-2 minutes longer. Transfer to platter and cover loosely with foil to keep warm. Repeat with remaining scallops. Carefully add lemon juice to the skillet, as butter may splatter. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Remove from the heat; stir in chives and zest. Pour over scallops and serve.

Nutrition Facts : Calories 296.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 496.4, Carbohydrate 9, Fiber 1.8, Sugar 0.5, Protein 40.4