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Honey-Lime Scallops with Wilted Spinach


Try this delicious recipe, excerpted from Today Show nutritionist Joy Bauer’s new book, The Joy Fit Club: Cookbook, Diet Plan and Inspiration (Wiley, 2012).

MAKES 4 servings

Serving Size: about 1 cup wilted spinach mixture with 3 scallops and 1/4 of the avocado

Prep Time (start to finish): 25 minutes

1 lime
2 medium shallots, thinly sliced
2 teaspoons olive oil
12 fresh or frozen sea scallops, thawed if frozen (about 11/4 pounds total)
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Oil spray
1 tablespoon honey
8 cups fresh baby spinach (about 8 ounces)
1 medium avocado, halved, seeded, peeled, and thinly sliced

1. Finely shred enough of the lime peel to make 2 teaspoons zest. Cut the lime in half and juice enough to make 2 tablespoons. Set juice and zest aside.
2. In a large nonstick skillet cook the shallots in the olive oil over medium heat for 3 to 5 minutes or until shallots are just tender, stirring occasionally.
3. Meanwhile, rinse the scallops with cold water and pat dry with paper towels. Sprinkle the scallops evenly with 1/4 teaspoon of the salt and the pepper. Lightly coat scallops on both sides with oil spray. Coat an indoor grill pan or another large nonstick skillet with oil spray. Heat the pan over medium-high heat. Add scallops to grill pan or skillet. Cook for 3 to 5 minutes or until scallops are opaque and cooked through, turning once halfway through cook time.
4. Add the lime juice, honey, and remaining 1/4 teaspoon salt to the shallots in the skillet. Just before serving, add the spinach in two batches to the shallot mixture. Cook, tossing gently with tongs, for 30 to 60 seconds or until spinach is just wilted. Immediately divide spinach mixture among four serving plates. Top each serving with 3 of the scallops. Top each serving with one-fourth of the avocado slices and sprinkle with reserved lime zest.

NUTRITION INFORMATION: Calories: 262, Protein: 28 g, Total Fat: 10 g, Saturated Fat: 1 g, Cholesterol: 49 mg, Sodium: 536 mg, Carbohydrate: 17 g, Fiber: 4 g

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About The Author

Elisa Zied is a nationally recognized registered dietitian nutritionist, author, speaker, and spokesperson. A trusted source of food, nutrition, and health information, Elisa has garnered millions of media impressions, lending her expertise and real-world perspective to dozens of TV shows, web sites, news organizations and magazines. She’s the author of four nutrition books and is currently working on her first novel. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram, Tumblr and Facebook.

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