How to make Parmesan-Crusted Scallops and Greens
Prep time: 5 minutes | Cook time: 15 minutes| Serves 4
1 pound raw jumbo sea scallops
¼ cup cornstarch
1 large egg
½ cup grated Parmesan cheese
½ teaspoon dried or chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 cups baby spinach leaves
Salt
Freshly ground black pepper
¼ cup cornstarch
1 large egg
½ cup grated Parmesan cheese
½ teaspoon dried or chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 cups baby spinach leaves
Salt
Freshly ground black pepper
1.Blot
the scallops dry with a paper towel. Leave a bit of moisture on the
adhere as well.
adhere as well.
2.Place
the cornstarch in one small bowl. Beat an egg in another small
3.In
a medium skillet, heat the oil over medium heat.
4.One
at a time, lightly coat each scallop with cornstarch on both flat
mixture and set aside. Repeat for all scallops, then place the scallops in the
hot skillet. Cook for 3 to 4 minutes on each side until golden brown.
Remove from heat and set aside.
mixture and set aside. Repeat for all scallops, then place the scallops in the
hot skillet. Cook for 3 to 4 minutes on each side until golden brown.
Remove from heat and set aside.
5.Lower
heat to medium and place the spinach in the skillet. Cook for 3 to 5 minutes or until spinach is wilted.
Sprinkle with salt and pepper to taste.
6.Serve
the scallops over the spinach.
Per Serving(3 to 4 scallops + ½ cup spinach):
Calories: 248; Protein: 24g; Fat: 12g; Carbohydrates: 12g; Fiber: 1g; Sugar: 0g; Sodium: 406mg
Calories: 248; Protein: 24g; Fat: 12g; Carbohydrates: 12g; Fiber: 1g; Sugar: 0g; Sodium: 406mg
