Stuffed Scallops with Vegetables
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98% would recommend
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Serves
Prep Time
Total Time
Nutritional Facts
Amount per serving (4 total)
Calories
Fat
Carbohydrate
Protein
Ingredients
28 large scallops
4 tbsp fresh spinach, chopped
1 tbsp cilantro, chopped
1 tbsp garlic, minced
juice of 1 lemon
1 tbsp olive oil
olive oil spray
ea salt, to taste
½ cup salt-free seafood or vegetable stock
4 cups broccoli
4 cups cauliflower
Instructions
1. With a sharp knife, slice each scallop almost in half, leaving a hinge.
2. Combine spinach, cilantro, garlic and lemon juice in small bowl.
3. Spoon mixture between each of the scallops and press together to seal.
4. Heat olive oil in non-stick skillet and add scallops. Brown on each side. Remove from skillet.
5. Heat stock through and place scallops back in skillet. Turn scallops occasionally and cook until opaque.
6. In separate pot, spray cauliflower and broccoli with olive oil spray. Season with sea salt and steam.
LEAVE A COMMENT
98% would recommend
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