How To Make Sautéed Scallops with Mushrooms & Spinach Sauce
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Serves:
Ingredients
- 1 lb scallops
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 shallot, diced
- 2 cups fresh spinach
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Pat dry the scallops with paper towels and season with salt and pepper.
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Heat 1 tablespoon of butter in a large skillet over medium-high heat.
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Cook the scallops for 2-3 minutes on each side, until golden brown. Remove from skillet and set aside.
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In the same skillet, add the remaining tablespoon of butter and sauté the mushrooms, garlic, and shallot until softened.
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Add the spinach to the skillet and cook until wilted.
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Pour in the heavy cream and chicken broth, and simmer for 5 minutes until the sauce thickens.
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Season with salt and pepper to taste.
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Return the scallops to the skillet and cook for an additional 2 minutes, until heated through.
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Serve the scallops with the mushroom and spinach sauce, garnished with fresh parsley.
Nutrition
- Calories : 375kcal
- Total Fat : 21g
- Saturated Fat : 13g
- Cholesterol : 107mg
- Sodium : 567mg
- Total Carbohydrates : 10g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 33g
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