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Servings:
|
about
scaling
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Cook Time: |
12 minutes |
Prep Time: |
30 minutes |
Cook Method: |
grilled |
Cook Temp: |
medium hot |
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1. Prepare grill.
2. In a medium saucepan over medium heat, melt the butter. Remove from heat and add the lemon juice, lemon zest, first listed amount of salt and pepper. Stir to combine. Pour about half of the lemon butter into a smaller bowl to use for grilling the scallops. Reserve remaining lemon butter in the pan.
3. Place potatoes in a 2-quart saucepan and cover with cold water. Bring potatoes to a boil over high heat and cook, uncovered, about 10 to 15 minutes, until they can be easily pierced with the tip of a knife. Cover and set aside.
4. Lay scallops on a platter and brush both sides with reserved lemon butter; set aside.
5. Brush steaks with two-thirds of the olive oil, and rub second listed amounts of salt and pepper on one side of each steak. Place steaks seasoned-side up on the grill. Turn steaks after about 4 minutes, when well marked. Steaks will take about 4 to 6 more minutes to cook.
6. When steaks are nearly done, place scallops on grill. Grill scallops about 2 minutes on each side. Be gentle when turning scallops; tongs are especially useful. Remove cooked steaks and scallops to a platter.
7. Heat remaining olive oil in a sauté pan. Add the spinach and cook until it just begins to wilt, about 2 minutes.
8. To serve, slice steaks diagonally against the grain and divide among four plates. Drain potatoes and place a few on each plate. Divide the spinach and scallops among the plates. Drizzle remaining lemon butter over scallops and potatoes.
Source: Courtesy of Hannaford Fresh Magazine, July/August 2006
Nutrition Facts |
|
Serving Size
(486g
)
|
|
Servings Per Container
2
|
| Amount Per Serving |
| Calories 830 |
Calories from Fat 440 |
| |
% Daily Value * |
| Total Fat 49g |
75% |
| Saturated Fat 21g |
105% |
| Trans Fat 0g |
|
| Cholesterol 195mg |
65% |
| Sodium 1480mg |
62% |
| Total Carbohydrate 28g |
9% |
| Dietary Fiber 5g |
20% |
| Sugars 1g |
|
| Protein 64g |
|
| Vitamin A 60% |
Vitamin C 90% |
| Calcium 10% |
Iron 30% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
1/4 cup |
Butter, salted |
|
2 Tbs |
Fresh lemon juice |
|
1 tsp |
Grated lemon peel or zest |
|
1/4 tsp |
Salt |
|
1/8 tsp |
Black pepper |
|
10 oz |
Small new potatoes, washed, with peel on |
|
8 oz |
Dry sea scallops, muscle removed |
|
12 oz |
New York strip steak, about 1" thick |
|
1 1/2 Tbs |
Extra virgin olive oil |
|
3 1/2 oz |
Hannaford Inspirations Baby Spinach |
|
