Fish

Scallops with Spinach and Cider Vinegar is for Dinner.

Scallops with Spinach and Cider Vinegar takes 15 minutes to prepare.

Scallops with Spinach and Cider Vinegar takes 15 minutes to cook.

Scallops with Spinach and Cider Vinegar makes 1 servings.

The ingredients for Scallops with Spinach and Cider Vinegar are:

Scallops, raw, 4.25 oz
Spinach, fresh, 1.5 cup
Leeks, 3 slice
Bacon, Fully Cooked Thick Sliced - Hormel, 2 slices
Lemon wedge
Garlic, Minced, 1teasp
Cider Vinegar, 1 tbsp
Extra Virgin Olive Oil, 1 teasp
Thyme, dried, 1/4 teasp
Salt, 1 dash
Blue Agave, 1 teaspoon

Here is how you make Scallops with Spinach and Cider Vinegar:

Rinse the scallops, removing the muscle, dry and season with thyme and salt, set assideRemove stems from 1/2 cups of Fresh Spinach, set asideCook the bacon in a pan until crisp, remove to drain and cool, cut into bite sized piecesAdd the sliced leeks to the bacon fat and cook for 2 minutes until softened, set asideAdd olive oil to the pan and get it hot, add the scallops and sear for two minutes on each side. Remove scallops to a plate and keep warm Turn the heat down and add the cider vinegar - it will bubble up, mix well stirring up and bits stuck to the bottom of the pan, add 1 teaspoon agave and the lemon juice.Add the spinach and scallops. Mix until Spinach wilts, remove to a plate and serve.Serving Size: Makes 1 servingNumber of Servings: 1Recipe submitted by SparkPeople user SUCHANUT.

The nutritional information for Scallops with Spinach and Cider Vinegar is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 255.9

• Total Fat: 10.4 g
• Cholesterol: 60.2 mg
• Sodium: 678.3 mg
• Total Carbs: 14.5 g
• Dietary Fiber: 1.6 g
• Protein: 26.9 g

The dietary needs meet for Scallops with Spinach and Cider Vinegar is Low Fat