Scallop Scampi with Greens

Scallop Scampi with Greens
Staff Writer
Cindy’s Table

This scallop recipe was inspired by greens I had lying around in the refrigerator, which means you're welcome to substitute any you have on hand, too. 

Click here to see more recipes on Cindy's Table.

4
Servings
447
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/4 Cup olive oil
  • 1/4 Teaspoon red pepper flakes
  • 1 Pound sea scallops, muscle removed
  • Sea salt, to taste
  • 1 Teaspoon dried parsley
  • 1 clove garlic, minced
  • 2 Tablespoons diced shallot
  • 3 Tablespoons dry white wine
  • One 10-ounce bag fresh baby spinach
  • 2 Cups chopped kale
  • 1 Tablespoon chopped Italian parsley
  • 3/4 Teaspoons freshly ground pepper

Directions

In a large sauté pan over high heat, add the oil and the red pepper flakes and let it get so hot that it almost starts to smoke.

Season the scallops on both sides with salt and dried parsley. Carefully place each scallop in the hot pan. Let the scallops cook for about 2 minutes on 1 side. Flip over and let cook for 1 minute. Remove from pan and set aside on a plate.

Lower the sauté pan to medium heat and add in the garlic and shallots and let cook for 2 minutes. Add in the wine, spinach, and kale and cook until the leaves start to wilt. About 3 minutes. You may want to add about 1 teaspoon of sea salt. Add in the parsley.

Add the scallops back into the pan for about 3 minutes until they are fully cooked.

 

Nutritional Facts

Total Fat
21g
30%
Sugar
7g
8%
Saturated Fat
14g
58%
Cholesterol
112mg
37%
Carbohydrate, by difference
12g
9%
Protein
50g
100%
Vitamin A, RAE
74µg
11%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
42mg
4%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
23µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
86mg
27%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
469mg
67%
Selenium, Se
73µg
100%
Sodium, Na
1462mg
97%
Water
155g
6%
Zinc, Zn
5mg
63%

Scallop Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Scallop Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.