Sunday Sup: Scallops

I cobbled together this meal earlier this week and it was madly tasty. I might have posted something similar before, who can remember.

Bacon Spinach Scallops

Cook 1/2 lb bacon in a large skillet over medium heat.

Start defrosting your scallops if frozen. (You know, colander with cold water running?)

Mince a shallot. Mince two garlic cloves (Or get out the premade equivalent.)I put this is a little glass bowl, ready and waiting.

Stir the bacon. Turn over the scallops in the colander.

Zest a lemon, juice two lemons, add 1/2 teaspoon red pepper flakes. I put this is a little glass bowl, ready and waiting.

Stir the bacon. Turn over the scallops in the colander.

Fish out the crispy bacon, set on paper towel to drain a bit.

Dry the scallops. Cook the scallops in bacon grease. Two minutes per side should have them opaque and slightly browned.

Remove scallops.

Add shallot and garlic to bacon grease pan. Stir round for a minute.

Add Lemon juice, etc mixture to pan, stir round and scrape up all the good bits on the bottom of the pan. Add 4 c baby spinach and stir to wilt, 1-2 minutes.

Add the scallops and bacon back and give everything a good mix.

This was too yummy for a picture to get taken but I do have macros for you….

1/4 the pan: 10.3 fat, 24 protein, 6.3 total carb, 4.3 net carbs.

 

2 thoughts on “Sunday Sup: Scallops

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