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Total Time: 30 minutes Serves: 4 2 lbs. baby spinach, rinsed 1 Tbs. Henry's Market Organic Olive Oil 1/3 c. Henry's Market Whole Milk 1/4 c. grated Parmigiano-Reggiano cheese 1/4 tsp. nutmeg salt and pepper to taste 16 10-count dry sea scallops Heat sauté pan over medium heat. Add olive oil and spinach. Cook until spinach wilts, about 2 to 3 minutes. Move spinach to the sides of the pan. Add milk and cheese to the center of the pan. Stirring until bubbling and thickened. Add nutmeg, salt and pepper to taste. Mix spinach in with sauce. In a separate pan, heat butter and olive oil over medium heat. Season scallops with salt and pepper. Add to pan. Sear 2 to 3 minutes per side, until the scallops just turn opaque. Divide spinach between 4 plates and place 4 scallops on top of the spinach. Serve immediately. Nutrition Facts Per Serving (318g): 220 calories (60 from fat), 6g total fat, 2g saturated fat, 0g trans fat, 25mg cholesterol, 740mg sodium, 26g carbohydrate, 11g dietary fiber, 1g sugars, 19g protein |
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