Stuffed Scallops with Vegetables

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98% would recommend
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
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Fish Lunch Dinner Between 350 and 650 Moderate Main Meal Seafood Dairy-Free Gluten-free

Serves

4

Prep Time

N/A

Total Time

N/A

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
3.0150 recipe ratingsaverage rating is 3 out of 5, based on 150 votes, recipe ratings
WRITE A REVIEW
98% would recommend

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