Good Lifestyle

Cutlets Are a succulent source and low calorie protein that take the sauce to which they are made, deliciously. Yet you have to look for a long time and hard to find a scallop on a restaurant menu and we can not understand why. Maybe it's because scallops are considered a favor than that ofshrimp andfishAnd unlike a shrimp, scallops do not take to frying and panic. But it is not necessary to wait for a special occasion digging in scallops burned. They are better served with simple and substantial ingredients that bring out their natural and subtle taste. They are a great source of skinnyprotein, Super-easy to cook and stack with bold and subtle flavors. Learn how to search a saint-jacques (Tip: Make sure the scallop is very dry and that the pan is very hot) and you will be won.

Nutrition:280 calories, 7 g of grease (2.5 g saturated), 360 mg of sodium

Serve 4

You will need

2 bandsBacon, chopped in small pieces (do not hesitate to kill the bacon, but for about 18 calories per serving, it adds a ton of flavor to the whole dish.)
1/2 red onion, minced
1 cloveminced garlic
1 box of white beans (14 oz), rinsed and drained (there are many types of white beans sold in cans. All will work, but cannellini beans are better.)
4 cups of spinach baby
1 lb big sea scallops
Black salt and pepper
1 tablespoon of butter
1 lemon juice

How to do it

1. Heat an average pan on weak heat.
2. Cook the bacon until it started crude.
3. Add the onion and garlic; Jump until the onion is soft and translucent, 2 to 3 minutes.
4. Add beans and spinach and simmer until beans are hot and spinach are faded. Keep warm.
5. Heat a large cast iron pan or a jumping pan with medium-high heat.
6. Blot scallops dry with a paper towel and season with salt and pepper on both sides.
7. Add the butter and scallops to the pan and dissipate scallops for 2 to 3 minutes per side, until deeply caramelized.
8. Before serving, add the lemon juice to beans.
9. Season with salt and pepper.
10. Divide beans from 4 bowls or hot plates and high with scallops.

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