Lunch / Dinner
Greek Scallops & Spinach with oil and lemon sauce
Dip your toe into the Mediterranean Diet with this Greek-inspired Scallops & Spinach dish. The sauce is a riff on a Greek oil and lemon sauce, called ladolemono [lah-tho-LEH-mo-no]. It's a classic topping for all kinds of seafood, and more.
FOR THE SAUCE, PURÉE:
FOR THE SCALLOPS, SWEAT:
For the sauce, purée oil, lemon juice, feta, and honey in a mini food processor; season with salt and pepper.
For the scallops, sweat chopped fennel, scallions, and garlic in 2 Tbsp. oil in a sauté pan over medium-low heat, covered, until fennel softens, 15 minutes; transfer to a bowl.
Add 2 Tbsp. water to same pan over medium-high heat, then add half the spinach; season with salt and pepper, toss with tongs until it wilts then transfer to bowl with fennel mixture. Repeat procedure with remaining half spinach in same pan; stir into spinach-fennel mixture and cover to keep warm. Wipe out pan and return to stove over medium-high heat.
Brush scallops with remaining 2 Tbsp. oil; season with salt and pepper. Add any leftover oil to pan, add scallops and sear until they easily release, 3 minutes. Flip scallops and sear until cooked through, about 3 minutes more.
Divide spinach mixture among four plates, top with three scallops, and drizzle with sauce.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 4g 20%
Cholesterol 92mg 30%
Sodium 556mg 23%
Carbs 18g 6%
*Percent Daily Values are based on a 2,000 calorie diet.