This sophisticated supper comes together in minutes thanks to quick-cooking scallops and store-bought mashed potatoes. Be sure to pat the scallops very dry to get the best sear.
Ingredients
- 1 (9 oz) pkg microwave-in-bag spinach
- 1 lemon
- 12 sea scallops
- 1 tbsp olive oil
- 1 tbsp butter
- 1 (24 oz) pkg Nature's Promise Free from Yukon Gold Mashed Potatoes
- 2 tbsp chopped fresh chives
Steps
- Microwave the spinach according to package directions. Grate the zest from the lemon and set aside.
- Remove small side muscles from the scallops, then pat dry with paper towels. Season on both sides with salt and pepper.
- In a 12-inch skillet, heat the oil on high. Add the scallops and cook 2–3 min., until golden brown. Turn scallops over and reduce heat to medium-high. Add the butter to the skillet. Cook scallops another 2–3 min., until golden brown on bottoms, occasionally spooning melted butter over. Transfer scallops to plate.
- Prepare the mashed potatoes according to package directions. Stir in reserved lemon zest and wilted spinach. Divide among 4 plates. Top with scallops. Squeeze juice from lemon over scallops. Garnish with the chives.
Tags
- 15 min
- S10 2018
Nutrition information
- Calories 323kcal 16%
- Fat 9.8g 15%
- Saturated fat 2.7g 13%
- Carbs 49.0g 16%
- Sodium 756mg 31%
- 1.7g sugar
- 5.8g fiber
- 11.8g protein
- 21mg cholesterol
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