30 minutes
2 servings
Lemon-Herb Scallops with Sautéed Spinach & Quinoa
Delight in tender scallops infused with bright lemon and herbs, paired with nutrient-rich sautéed spinach and wholesome quinoa. This meal is both refreshing and fulfilling, perfect for a balanced diet.
Ingredients
- 4-6 oz scallops
- 1 cup cooked quinoa
- 4 cups fresh spinach leaves
- 1 lemon, juiced and zest grated
- 2 cloves garlic, minced
- 2 tbsp olive oil (EVOO)
- Salt and pepper, to taste
- 1/4 cup sliced almonds (raw)
- 1/4 cup fresh parsley, chopped
Instructions
- Rinse quinoa and cook according to package instructions.
- In a large pan, heat 1 tbsp of olive oil over medium heat. Add minced garlic and sauté for 1 minute.
- Add spinach to the pan, season with salt and pepper, and cook until wilted. Remove from pan and set aside.
- In the same pan, add remaining olive oil and heat over medium-high heat.
- Season scallops with salt and pepper. Add to the hot pan and cook for 2-3 minutes each side, until golden brown.
- Add lemon juice and zest to the scallops, tossing to coat, and sprinkle with fresh parsley.
- Serve scallops over a bed of quinoa, topped with sautéed spinach and sliced almonds.
Nutritional Information
High protein, rich in omega-3s, low carb