Seared Scallops On Baby Spinach With Lemon Dill Sauce

For the Lemon Dill Sauce: Combine mayonnaise, vinegar, lemon zest, juice and dill in small bowl. Can be made day before and refrigerated.

For the Scallops: Sprinkle 1 side of scallops with cayenne and salt and pepper to taste. Heat oil and butter in large nonstick skillet over medium-high heat. When hot, add scallops in single layer, seasoned-side down. Cook, covered, until seared, about 2 minutes.

Season top of scallops with cayenne, salt and pepper to taste. Turn and cook, covered, until just cooked through, about 2 to 3 minutes. Set aside on warm plate.

Add vinegar to hot skillet, then garlic and spinach. Stir-fry until spinach is wilted, about 30 seconds. Taste and adjust seasonings if needed.

Divide spinach between 2 warm dinner plates. Top with scallops. Spoon Lemon Dill Sauce on side. Serve hot.

This recipe yields 2 servings.

Each serving: 267 calories ; 547 mg sodium; 60 mg cholesterol; 16 grams fat; 10 grams carbohydrates; 21 grams protein; 0.56 gram fiber.