Scallops and fish with spinach

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Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 345.1

Total Fat: 5.7 g
Cholesterol: 101.2 mg
Sodium: 299.4 mg
Total Carbs: 12.4 g
Dietary Fiber: 2.0 g
Protein: 47.2 g

View full nutritional breakdown of Scallops and fish with spinach calories by ingredient

Introduction

I made this recipe up after having been to the supermarket and found scallops and fish in the reduced price section. Both items were marked 75% off, needing to be eaten that day.
We both enjoyed the flavours and I am sure that many variations can be made from the basic recipe. I bought ready washed baby spinach leaves, so the preparation was very simple and one pan cooking always appeals as we live on a small boat.
This is the first time I have tried to write down something I have cooked, so I hope the instructions are clear. I made this recipe up after having been to the supermarket and found scallops and fish in the reduced price section. Both items were marked 75% off, needing to be eaten that day.
We both enjoyed the flavours and I am sure that many variations can be made from the basic recipe. I bought ready washed baby spinach leaves, so the preparation was very simple and one pan cooking always appeals as we live on a small boat.
This is the first time I have tried to write down something I have cooked, so I hope the instructions are clear.

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 2

Ingredients

1 tablespoon olive oil

1 leek, sliced

3 cloves garlic, chopped

260 grams cod (or any firm flesh fish, have also used smoked coley)

180 grams of scallops

100 grams baby leaf spinach

100ml low fat creme fraiche (this is thicker and less sour than sour cream)

Approx 60 mls white wine, add to make the sauce the thickness you like

1 teaspoon nutmeg (optional)

Directions

This serves two a medium sized meal. I generally serve a starter, so our main meals are not large portions.

Heat the olive oil in a frying pan.

Add the leeks and garlic and cook until the leeks are translucent.

Push the leeks to one side and add the fish (cut into two pieces). Cook for a couple of minutes.

Add the scallops cook for a further couple of minutes.

Stir in the creme fraiche and add white wine to make a runny sauce. (Stir in the nutmeg now if you are adding it).

Place the spinach leaves over the fish and scallops (as if it is a pan lid) and leave it to steam until wilted.

Serve and enjoy

Number of Servings: 2

Recipe submitted by SparkPeople user PEJAYAR.