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  • Serves 4 (3.5 lb)
Pan-Seared Scallops with Spinach-Mushroom Saute

Ingredients

  • 1 1/2 pounds sea scallops, rinsed and patted dry 1 1/2 pounds sea scallops, rinsed and patted dry
  • 2 cups sliced shiitake mushrooms 2 cups sliced shiitake mushrooms
  • 2 (5-ounce) packages baby spinach 2 (5-ounce) packages baby spinach
  • 1/4 cup dry vermouth 1/4 cup dry vermouth
  • 1 tablespoon olive oil 1 tablespoon olive oil
  • 2 garlic cloves, minced 2 garlic cloves, minced
  • 1 teaspoon each dried oregano and dried thyme 1 teaspoon each dried oregano and dried thyme
  • 1/2 teaspoon each salt and pepper 1/2 teaspoon each salt and pepper

Nutritional values
Per serving (14 oz)

% Daily Values*
  • Total fat 8.6g 11%
  • Saturated fat 1.3g 7%
  • Protein 41.5g 83%
  • Salt 1,493mg 65%
  • Total carbs 22.4g 8%
  • Fiber, total dietary 5.2g 18%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on myrecipes.com
Pan-Seared Scallops with Spinach-Mushroom Saute on myrecipes.com
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