Greek Scallops & Spinach

with oil and lemon sauce

This sauce is a riff on a Greek oil and lemon sauce, called ladolemono [lah-tho-LEH-mo-no]. It's a classic topping for all kinds of seafood, and more.

Makes 4 servings (about 1 cup sauce) Total time: about 1 hour

FOR THE SAUCE, PURÉE:

6 1/4 1

1

FOR THE SCALLOPS, SWEAT:

1

1/2

2 4

ADD:

4 2 chopped fennel bulb (about 13/ 4 cups) cup minced scallions, whites and light greens Tbsp. minced fresh garlic Tbsp. olive oil, divided

Tbsp. water, divided bags fresh baby spinach (10 oz. each)

BRUSH:

12

Tbsp. olive oil cup fresh lemon juice oz. feta cheese, crumbled ( 1/4 cup) Tbsp. honey

Salt and black pepper to taste sea scallops (11/ 2 lb.), feet removed, patted dry Minced lemon zest and fennel fronds

For the sauce, purée oil, lemon juice, feta, and honey in a mini food processor; season with salt and pepper.

For the scallops, sweat chopped fennel, scallions, and garlic in 2 Tbsp. oil in a sauté pan over medium-low heat, covered, until fennel softens, 15 minutes; transfer to a bowl.

Add 2 Tbsp. water to same pan over medium-high heat, then add half the spinach; season with salt and pepper, toss with tongs until it wilts then transfer to bowl with fennel mixture. Repeat procedure with remaining half spinach in same pan; stir into spinach-fennel mixture and cover to keep warm. Wipe out pan and return to stove over medium-high heat.

Brush scallops with remaining 2 Tbsp. oil; season with salt and pepper. Add any leftover oil to pan, add scallops and sear until they easily release, 3 minutes. Flip scallops and sear until cooked through, about 3 minutes more.

Divide spinach mixture among four plates, top with three scallops, and drizzle with sauce.

Per serving: 465 cal; 26g total fat (4g sat); 92mg chol; 556mg sodium; 18g carb (4g fiber, 6g total sugars); 40g protein