This recipe came from AllRecipes but I modified it to use toasted whole grain bread instead of untoasted white bread, less fat, and smaller amount of scallops. I also added spinach because, well, I like spinach. Spinach goes great with garlic and it seemed like a good match (it was!). As usual I also “fixed” the prep time to include chopping and thawing, etc.
When served with steamed veggies this is a hearty but healthy complete meal that can still be made in less than 30 minutes.
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Passive Time | 5 minutes |
| Servings |
people
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Ingredients
- 4 slices whole grain bread
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1 pound bay scallops thawed (if frozen), rinsed and patted dry
- 4 cloves garlic minced
- 1/3 cup white wine
- 2 tablespoons lemon juice
- 2 cups baby spinach
- 1/4 cup flat-leaf parsley chopped
- 2 tablespoons cold butter cut into cubes
- 1 pinch cayenne pepper
Ingredients
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Instructions
- Chop garlic and parsley and set aside (separately). Roughly chop spinach and set aside.
- Heat olive oil in a skillet over high heat. When oil begins to smoke, pour scallops into pan. Cook for 30 seconds without stirring.
- Toss scallops in pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
- Stir wine and lemon juice into scallops, bring to a boil, and cook for about 30 seconds. (Meanwhile, put bread in toaster and set on "light".)
- Add chopped spinach to pan and stir in. Cover and let sit for a minute while spinach wilts.
- Stir parsley and cold butter into scallops and remove from heat. When butter melts, stir in salt, black pepper, and cayenne pepper.
- Spoon scallop mixture over toast and serve immediately.
Recipe Notes
Serve with a side salad or steamed carrots or broccoli.
Don't like toast? Serve over cooked brown rice, farro, or orzo instead.
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