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.
Garlicky Bay Scallops on Toast
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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.
Serve with a side salad or steamed carrots or broccoli.
Don't like toast? Serve over cooked brown rice, farro, or orzo instead.