SCALLOPS WITH LEMON-CHIVE SAUCE
From Atkins for Life Cookbook. Posted for safekeeping. Be careful not to overcook the scallops, as they can become rubbery and chewy.
Provided by Dragonfly AZ
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season scallops with salt and pepper.
- Melt 1 Tbs butter in non-stick skillet over medium-high heat.
- Add garlic and cook until fragrant, about 30 seconds.
- Add spinach and stir until wilted.
- Transfer spinach to platter and cover to keep warm.
- Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter.
- Repeat with remaining scallops.
- Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan.
- Remove from heat, stir in chives and zest.
- Pour over scallops and spinach and serve.
Nutrition Facts : Calories 297.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 556.6, Carbohydrate 9.3, Fiber 2, Sugar 0.6, Protein 40.5
ATKINS SCALLOPS WITH LEMON-CHIVE SAUCE
Make and share this Atkins Scallops With Lemon-Chive Sauce recipe from Food.com.
Provided by Orions Wife
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season scallops with salt and pepper. Melt 1 tablespoon butter in a large nonstick skillet over medium high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add spinach and stir until wilted. Transfer spinach to a platter and cover loosely with foil to keep warm. Wipe out skillet and return to stove over medium high heat. Add remaining butter. When butter is melted and begins to sizzle, add half of the scallops and cook until browned, about 2 minutes; turn and cook until just opaque, 1-2 minutes longer. Transfer to platter and cover loosely with foil to keep warm. Repeat with remaining scallops. Carefully add lemon juice to the skillet, as butter may splatter. Use a wooden spoon to scrape up any brown bits from the bottom of the pan. Remove from the heat; stir in chives and zest. Pour over scallops and serve.
Nutrition Facts : Calories 296.5, Fat 10.7, SaturatedFat 5.7, Cholesterol 97.9, Sodium 496.4, Carbohydrate 9, Fiber 1.8, Sugar 0.5, Protein 40.4
EASY GARLIC-LEMON SCALLOPS
Steps:
- Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
- Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g
GRILLED SEAFOOD FOIL PACKS WITH LEMON-CHIVE BUTTER
Looking for a grilled seafood recipe? Then check out this shrimp, scallops and vegetables packs drizzled with butter - a wonderful dinner topped with chives.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill. Cut 8 (18x12-inch) sheets of heavy-duty foil; spray with cooking spray.
- Place 4 clams, shrimp and scallops in center of each sheet; top each with 2 pieces of corn and 4 tomatoes. In small bowl, mix butter ingredients. Drizzle about 2 teaspoons butter over seafood and vegetables in each packet.
- Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place packets on grill over medium heat. Cover grill; cook 15 to 20 minutes, rotating packets 1/2 turn after 10 minutes, or until clam shells have opened, shrimp are pink, and scallops are white and opaque. (Cooking time may vary depending on ingredients selected) Discard any clams that don't open.
- To serve, cut large X across top of each packet; carefully fold back foil to allow steam to escape. Top with chives.
Nutrition Facts : Calories 300, Carbohydrate 17 g, Cholesterol 145 mg, Fiber 3 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g
SMOKED TROUT WITH LEMON-CHIVE SAUCE
Provided by Celia Barbour
Categories appetizer
Time 20m
Yield 10 to 12 hors d'oeuvre servings
Number Of Ingredients 9
Steps:
- Cut head and tail from trout. Peel back skin and, using a fork, gently lift meat from bones. Pick over fillets for remaining bones.
- In small bowl, combine mayonnaise, sour cream, crème fraîche, lemon zest, lemon juice, chives and dill. Mix well.
- Place a piece of trout on a slice of baguette, and top with a dollop of sauce. Repeat with remaining trout and arrange on a platter.
Nutrition Facts : @context http, Calories 129, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams
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