Scallops with Spinach and Cider Vinegar

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 255.9
  • Total Fat: 10.4 g
  • Cholesterol: 60.2 mg
  • Sodium: 678.3 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 26.9 g

View full nutritional breakdown of Scallops with Spinach and Cider Vinegar calories by ingredient
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Easy and yummy Easy and yummy
Number of Servings: 1


    Scallops, raw, 4.25 oz
    Spinach, fresh, 1.5 cup
    Leeks, 3 slice
    Bacon, Fully Cooked Thick Sliced - Hormel, 2 slices
    Lemon wedge
    Garlic, Minced, 1teasp
    Cider Vinegar, 1 tbsp
    Extra Virgin Olive Oil, 1 teasp
    Thyme, dried, 1/4 teasp
    Salt, 1 dash
    Blue Agave, 1 teaspoon


I added a small baked potato to complete the meal.


Rinse the scallops, removing the muscle, dry and season with thyme and salt, set asside
Remove stems from 1/2 cups of Fresh Spinach, set aside
Cook the bacon in a pan until crisp, remove to drain and cool, cut into bite sized pieces
Add the sliced leeks to the bacon fat and cook for 2 minutes until softened, set aside
Add olive oil to the pan and get it hot, add the scallops and sear for two minutes on each side. Remove scallops to a plate and keep warm
Turn the heat down and add the cider vinegar - it will bubble up, mix well stirring up and bits stuck to the bottom of the pan, add 1 teaspoon agave and the lemon juice.
Add the spinach and scallops. Mix until Spinach wilts, remove to a plate and serve.

Serving Size: Makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user SUCHANUT.

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