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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 345.5
  • Total Fat: 9.4 g
  • Cholesterol: 29.7 mg
  • Sodium: 272.6 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 7.1 g
  • Protein: 23.9 g

View full nutritional breakdown of Rosemary Scallops with Brown Rice and Sauteed Spinach calories by ingredient
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Rosemary Scallops with Brown Rice and Sauteed Spinach

Submitted by: 1LBDOWN

Introduction

This is an entire quick, delicious, easy meal idea, packed with Vitamin B-12, Fiber, Potassium, Good Fats, Iron, Vitamin A, and Magnesium. This is an entire quick, delicious, easy meal idea, packed with Vitamin B-12, Fiber, Potassium, Good Fats, Iron, Vitamin A, and Magnesium.
Number of Servings: 2

Ingredients

    12 Large Scallops
    Fresh Rosemary - About a Tablespoon
    1T Extra Light Olive Oil
    1.5C Brown Rice
    2 C. Spinach

Directions

Boil water and cook brown rice according to package directions.
Heat Olive Oil in skillet.
Add Rosemary for just a minute to bring out the flavor.
Add Scallops and sautee. Once scallops are brown, add Spinach and sautee together.

Place rice down first, then top with the scallops and spinach and enjoy! Absolutely delicious.


Number of Servings: 2

Recipe submitted by SparkPeople user 1LBDOWN.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Just curious, where is the sodium coming from? It seems like this should have next to none? I'm making this tonight. Looks wonderful! - 1/29/10

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  • What a great combination - rosemary and scallops.
    I did not have brown rice in the cupboard, so substituted Basmati and the scallops I had were small ones (170gms) and that made up plenty for two. I was fortunate to find some wild rosemary when out walking, so that also made the dish special! - 6/10/09

    Reply from 1LBDOWN (1/3/10)
    YAY! That's kind of how I came across it. I had a Rosemary plant in the back, and some scallops...and I thought..."Why not?"

    YUM!


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