Scallops With Lemon and Spinach

I know I’ve been absent for a very long time; and I apologize for that. But I’m sure all the parents out there know how time consuming a baby is. That being said, I’m still working on losing weight (down 13 pounds! but I still need to loose another 9 and then after that 15 more). I have been combing the internet looking for tasty, but healthy recipes. I found this one and thought I would share because it looks amazing. I am not a huge scallops fan, so I’ll more than like substitute with a piece of Tilapia. However, my mom and sister like scallops so I’ll be sending this their way.

Scallops With Lemon and Spinach


1 pound scallops
1 Tbsp. extra-virgin olive oil
2 cloves garlic, sliced into thin slivers
Juice of 1 lemon
½ pound fresh spinach, washed, stemmed and cut into thin slivers
Salt and pepper


Place a clean towel on the counter, arrange the scallops in a single layer on it and gently pat them dry. Heat the olive oil in a large skillet. Sauté the garlic over medium heat for several minutes without browning. Add the scallops and sear on all sides until browned, about 4 minutes total. Add the lemon juice and spinach, toss and cook just until the spinach wilts. Season with salt and pepper.

Serves 4. Per serving: 150 calories, 5 g total fat (1 g saturated fat), 230 mg sodium, 6 g carbohydrates, 1 g fiber, 21 g protein.