Scallops With Wilted Spinach And Arugula

The recipe Scallops With Wilted Spinach And Arugula can be made in around 20 minutes. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 223 calories, 21g of protein, and 12g of fat per serving. For $3.91 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up baby arugula, red pepper flakes, sea scallops, and a few other things to make it today. 17 people were glad they tried this recipe. It works well as a pretty expensive main course. It is brought to you by Martha Stewart. With a spoonacular score of 86%, this dish is super. If you like this recipe, you might also like recipes such as Seared Jumbo Sea Scallops with Wilted Arugula, Corn, Shiitake Salad & Soy Ginger Vinaigrette, Seared Scallops over Wilted Spinach #WeekdaySupper, and Seared Scallops Over Wilted Spinach And Parmesan Risotto.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Reduce heat to medium, and add remaining tablespoon oil to skillet. Add garlic, and cook for 15 seconds. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes. Transfer to a platter, top with scallops, and serve immediately.

 

Step by step:

1. Reduce heat to medium, and add remaining tablespoon oil to skillet.

2. Add garlic, and cook for 15 seconds.

3. Add spinach, arugula, red-pepper flakes, and remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook, tossing greens often, until just wilted, about 2 minutes.

4. Transfer to a platter, top with scallops, and serve immediately.

Nutrition Information:

covered percent of daily need