Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2021



In large skillet, melt half of the butter over medium-low heat. Add garlic, cook, stirring occasionally, until fragrant, about 2 minutes.

Increase heat to medium. Add spinach and beans; cook, stirring often, until spinach softens, about 2 minutes. Season with salt and pepper. Add white wine; cook 2 minutes. Add broth; cook 5 minutes.

Meanwhile, season scallops with salt and pepper. In separate large skillet, melt remaining butter with oil over medium-high heat. Cook scallops, turning once, until golden and opaque, about 4 minutes. Transfer scallops to plate. Pour lemon juice into skillet, scraping up browned bits from bottom of pan with wooden spoon. Set aside.

Divide spinach mixture among plates and top with scallops. Drizzle with cooking juices and sprinkle with lemon zest and parsley.

Nutritional facts Per serving: about

  • Iron 6.6 mg
  • Fibre 6 g
  • Sodium 1150 mg
  • Sugars 1 g
  • Protein 31 g
  • Calories 390
  • Total fat 16 g
  • Cholesterol 75 mg
  • Saturated fat 8 g
  • Total carbohydrate 31 g
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Lunch & Dinner

Sautéed Scallops with Spinach & White Beans