arrow_back_ios

Pan-Seared Scallops with Spinach and Lemon Beurre Blanc

Name: Pan-Seared Scallops with Spinach and Lemon Beurre Blanc
Yield: 2 servings
Ingredients: Butter, unsalted: 14.2 g (1 tbsp); Spinach, raw: 120 g (4 cups); Salt, Kosher salt, table salt: 1 pinch (1 pinch); Pepper, black, ground: 1 pinch (1 pinch); Scallops, raw: 10 (10); Salt, Kosher salt, table salt: 1 pinch (1 pinch); Pepper, black, ground: 1 pinch (1 pinch); Butter, unsalted: 14.2 g (1 tbsp); Avocado Oil: 1 tbsp (1 tbsp); Butter, unsalted: 42.5 g (3 tbsp); Shallots, raw, chopped: 9.9 g (1 tbsp); Wine, white: 59 ml (¼ cup); Lemon juice, fresh cold-pressed: 1 tbsp (1 tbsp); Lemon zest, peel: ½ tsp (½ tsp)

submitted by Sara on February 1, 2019

Source: https://www.amazon.com/dp/B078SK93ZJ

Starter

Main

Ingredients
for
servings
swap_horiz

star star star star star (∅ 5.00, 1 rating)

playlist_add add_a_photo

For the spinach

	14.2 g 1 tbsp	Butter, unsalted
	120 g 4 cups	Spinach, raw
	1 pinch 1 pinch	Salt, Kosher salt, table salt
	1 pinch 1 pinch	Pepper, black, ground
For the scallops
	10 (ea. 15 g) 10 (ea. 0.53 oz)	Scallops, raw
	1 pinch 1 pinch	Salt, Kosher salt, table salt
	1 pinch 1 pinch	Pepper, black, ground
	14.2 g 1 tbsp	Butter, unsalted
	1 tbsp 1 tbsp	Avocado Oil
For the sauce
	42.5 g 3 tbsp	Butter, unsalted
	9.9 g 1 tbsp	Shallots, raw, chopped
	59 ml ¼ cup	Wine, white
	1 tbsp 1 tbsp	Lemon juice, fresh cold-pressed
	½ tsp ½ tsp	Lemon zest, peel
	439 g 15.50 oz	altogether (view nutrition facts)

by Sara

1/2

by Sara

2/2

Preparation

Serving size:
220 g (calculated) 7.70 oz (calculated)
Notes: 5 scallops with a side of 1/2 cup of spinach; a larger starter or a smaller main meal

Dice the butter for the sauce and put it in the freezer.

Preparing the spinach

In a large pan, melt the butter over medium heat.
Add the spinach and cook until it has wilted, about 3 minutes. Stir occasionally.
Season to taste and set aside.
Cover the spinach with tin foil or keep warm in the oven until serving.

Searing the scallops

Wash and thoroughly dry the scallops. If the scallops are wet, they win't sear nicely.
Season with salt and pepper.
In a non-stick pan over high heat, melt the butter in the oil. It's important the pan is hot, the oil helps get the right temperature without the butter burning.
When the butter is smoking, add the scallops and sear for 2 minutes. They should get a nice caramelisation. You may have to adjust the timing depending on how thick your scallops are.
Make sure the scallops don't touch each other. You may have to work in batches, if cooking multiple servings.
Flip the scallops and sear for another 1 to 2 minutes. The scallops should still be springy to the touch, else they're overcooked.
Set aside until serving. Keep them warm together with the spinach.

Preparing the sauce

In a pan over medium heat, bring the white wine, lemon juice and zest and chopped shallot to a simmer.
Let cook until the liquid is reduced to a half. about 5 minutes.
Finally, get the diced butter from the freezer and whisk it in, one piece at a time.
Season to taste.
Serve the spinach and scallops with the sauced drizzled on the scallops.

Nutrition Facts
for
serving

Calorie count
410 kcal
% of calories by macros
Alcohol 5.1 % 21 kcal 3 g
Fat 78.0 % 320 kcal 36 g
Net Carbs 5.1 % 21 kcal 5.3 g
Dietary Fiber 0.7 % 3 kcal 1.6 g
Protein 11.0 % 45 kcal 11.3 g
Approx. WW SmartPoints™
15.4

Alcohol 3 g
Cholesterol 94.1 mg
Sodium 494.5 mg
Fat 36.1 g
- Saturated Fat 18.8 g
- Trans Fat 0 g
Carbohydrates 6.9 g
- Dietary Fiber 1.6 g
- Total Sugars 1.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
Protein 11.3 g

Calcium 78.6 mg
Iron 2.1 mg
Magnesium 69.2 mg
Potassium 544.1 mg
Zinc 1.1 mg
Vitamin A (Retinol Equivalents) 523.9 mcg
Vitamin B12 1.1 mcg
Vitamin C 20.8 mg
Folate 132.8 mcg
- Folic Acid 0 mcg

Alcohol	5.1 %	21 kcal	3 g
Fat	78.0 %	320 kcal	36 g
Net Carbs	5.1 %	21 kcal	5.3 g
Dietary Fiber	0.7 %	3 kcal	1.6 g
Protein	11.0 %	45 kcal	11.3 g