Scallops with Capers and Spinach

Weight: 155.6 lbs (going back down - thank goodness! Damn cookies)

Oh lordy, this one it gooooood! A little tip about capers: More is not more with these little bundles of flavour! It's not like garlic, believe me, LESS IS MORE when it comes to these guys! 1 tbsp should do just fine. When making the perfect bite on your fork, combine a little spinach, a scallop and only 1 caper. Their flavour is powerful!


Remember to leave me comments! I love to hear if you have tried a recipe, will try it, want to see something different or if you are enjoy the read.


Guten Appetit meine freunden! 


Scallops with Capers and Lemon-Garlic Spinach

30 sea scallops (the little ones) or about 16 bay scallops (the big boys)
1 tbsp butter


1 tbsp butter
1 tbsp garlic (2 cloves)
1 tsp lemon juice
1 tbsp capers


1 tbsp lemon juice
2 tsp garlic powder
6 cups spinach

1. Rinse and pat scallops dry. Sprinkle with salt and pepper. Melt the first portion of butter in a medium skillet over high heat. Add scallops and sear about 2 minutes per side. Transfer to a warm dish and cover with foil to keep warm.
2. Return skillet to medium-high heat. Add second portion of butter to pan. Add garlic and cook for 1 minute or until butter turns golden brown. Be careful not to burn the garlic!
3. Turn heat to low. Add lemon juice and capers. Add cooked scallops. Stir to combine. Turn heat off but leave skillet on burner while preparing the spinach.
4. Place whole spinach leaves in a large skillet over medium-high heat. Add lemon juice and garlic powder. Cover, stir occasionally until spinach has wilted - about 5 minutes.
5. Place spinach on serving plates and top with prepared scallops.
6. Serve immediately.

Serves 2

 The Skinny:
Calories: 237;  Total Fat: 13g;  Total Carbs: 7g;  Protein: 24g