Rosemary Scallops with Brown Rice and Sauteed Spinach
- Minutes to Cook:
- Number of Servings: 2
Ingredients
12 Large ScallopsFresh Rosemary - About a Tablespoon1T Extra Light Olive Oil1.5C Brown Rice2 C. Spinach
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.
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.
Nutritional Info 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
Member Reviews
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PEJAYAR
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 CD3654535 (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!