Name: Seared scallops with garlic spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz sea scallops, patted dry; 5 oz fresh baby spinach; 1/4 cup white quinoa; 2 cloves garlic, minced; 1 1/2 tsp extra virgin olive oil; 1/2 cup water; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

403 calories

Protein: 32g; 32% of calories
Carbs: 42g; 42% of calories
Fat: 11g; 26% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat on the stove, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the quinoa rests, heat a 12-inch nonstick skillet over medium heat with one third of the olive oil. Add the garlic and cook for 1 minute until fragrant. Add the spinach and lemon juice, tossing with tongs for 2 minutes until the spinach is wilted. Season with a pinch of salt and transfer to a plate.
Wipe out the skillet and return it to medium-high heat with the remaining olive oil. Season the scallops with salt and black pepper. When the oil is shimmering, add the scallops. Cook for 2 minutes, flip, and cook for 2 minutes more. Done when opaque in the center and flakes easily, 145°F.
Fluff the quinoa with a fork and spoon it onto a plate. Layer the garlic spinach over the quinoa and top with the seared scallops.

Nutrition

Ingredients

Instructions

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