Stuffed Scallops
 

The serving size is based on appetizers.



28 sea scallops
3 tablespoons chopped fresh spinach
1 tablespoon chopped cilantro
1 tablespoon minced garlic
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 cup white wine

With a sharp knife, slice each scallop almost in half lengthwise, leaving a hinge. Combine spinach, cilantro, garlic and lemon juice in small bowl. Spoon mixture between each of the scallops and press together to seal. Heat oil in non-stick skillet and add scallops. Brown on each side, then remove from skillet and add wine. Heat through and place scallops back in skillet. Turn scallops occasionally and cook until opaque. Excellent served with rice pilaf or fresh steamed vegetables.

Makes 7 Servings
Serving Size: 4 scallops

Nutrients per serving:
Calories: 59
Total fat: 2 grams
Saturated fat: trace
Cholesterol: 11 mg
Sodium: 58 mg
Carbohydrate: 1 grams
Protein: 6 grams
Dietary fiber: 0 grams