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Lemon Butter Scallops on Wilted Spinach

2 servings


Dinner for Two Gluten Free No Added Sugars

Nutritional Facts Per Serving

24.1 g
6.3 g
1.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 210
  • Fat 9.8 g
    • Saturated   5.5 g
    • + Trans 
  • Cholesterol 72 mg
  • Sodium   334 mg
  • Carbohydrate 6.3 g
    • Fibre   1.3 g
    • Sugars  
  • Protein 24.1 g
    • Vitamin A 44 %
    • Vitamin C 17 %
    • Calcium 9 %
    • Iron 14 %


Preheat the oven to 450 degrees F. Combine the first six ingredients in a bowl. Spoon half the mixture into the bottom of a shallow-sided baking dish just large enough to hold the scallops in a single layer. Set in the scallops; spoon the remaining butter mixture over top. Bake 8 to 10 minutes, or until the scallops are just cooked. While this occurs, bring a 1/8-inch of water to boil in large skillet. Add the spinach and cooked until it barely wilts. Arrange the spinach on two plates. Top with scallops, spoon over the pan juices and serve.

Serving Suggestions

Serve the scallops with steamed asparagus and Saffron Rice.

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