Recipes

Sautéed Scallops with Spinach Cream Recipe

Atkins Sautéed Scallops with Spinach Cream
6.3g
Net Carbs
Prep Time: 15 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
24.3g

Protein

17.7g

Fat

3g

Fiber

296.5cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 0 19/48 Atkins Flour Mix
  • 3 tablespoon Unsalted Butter Stick
  • 1 lb Scallop (Mixed Species)
  • 1 oz Shallots
  • 2 tsp Garlic
  • 0 1/3 cup Heavy Cream
  • 1 10 oz package Frozen Chopped Spinach
  • 0 1/2 tsp Salt
  • 0 1/4 tsp Nutmeg (Ground)

DIRECTIONS

Use the Atkins recipe to make Atkins Flour Mix for this recipe, you will need 2 tablespoons.
 
  1. Preheat oven to warm setting. Place 2 tbsp baking mix in a shallow plate and lightly dredge scallops, tapping off any exce ss.
  2. Melt 2 tablespoons butter in a large skillet over high heat. Cook scallops 2 minutes per side, until lightly golden. Transfer to a plate and place in oven.
  3. Wipe skillet and turn heat down to medium. Melt remaining butter and cook finely diced shallots 2 to 3 minutes, until softened. Add minced garlic, cook 30 seconds longer.
  4. Stir in cream and cook 2 to 3 minutes until reduced and slightly thickened. Add spinach, salt and nutmeg and cook 1 minute more, until spinach is heated through. Add salt and pepper to taste.
  5. Divide spinach on 2 heated plates, top with scallops.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Featured Low Carb Recipes