Scallop Scampi with Greens

Staff Writer
Scallop Scampi with Greens
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. 

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4
Servings
246
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.

 

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.

Nutritional Facts

Total Fat
15g
23%
Sugar
2g
N/A
Saturated Fat
2g
11%
Cholesterol
27mg
9%
Protein
17g
35%
Carbs
11g
4%
Vitamin A
508µg
56%
Vitamin B12
2µg
27%
Vitamin B6
0.4mg
17.5%
Vitamin C
62mg
100%
Vitamin D
1IU
N/A
Vitamin E
4mg
20%
Vitamin K
605µg
100%
Calcium
137mg
14%
Fiber
3g
13%
Folate (food)
207µg
N/A
Folate equivalent (total)
207µg
52%
Iron
3mg
18%
Magnesium
101mg
25%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
9%
Phosphorus
453mg
65%
Polyunsaturated
2g
N/A
Potassium
838mg
24%
Riboflavin (B2)
0.2mg
12%
Sodium
581mg
24%
Thiamin (B1)
0.1mg
7.1%
Zinc
2mg
11%

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