March 01, 2015
Broiled Scallops with Baby Spinach

Broiled Scallops with Baby Spinach

by Berkeley Wellness  |  

Cutting large sea scallops in half horizontally makes them go further and also increases their surface area for coating with the creamy lemon-mustard dressing. Although baby spinach has become quite common in produce markets (along with other baby greens, such as mesclun), you could use regular spinach, torn into bite-size pieces, instead.

Makes 4 servings


1¼ pounds sea scallops, halved horizontally

2 tablespoons fresh lemon juice

2 cloves garlic, minced

½ teaspoon pepper

¼ teaspoon salt

1 tablespoon vegetable oil, such as olive or canola oil