Ingredients

Adjust Servings:

	For the Scallops
	1¼ pounds bay Scallops
	2 Tablespoons Unsalted Butter
	1 Tablespoon Olive Oil
	8 fresh Sage leaves
	1 Garlic clove, minced or pressed
	For the Spinach Rice Medley
	8 cups baby Spinach
	3 cups prepared Brown Rice
	½ cup grape or cherry Tomatoes
	1 cup frozen Corn
	½ cup low-sodium Chicken broth or vegetable broth

Sweetheart scallops with spinach rice medley recipe

Name: Sweetheart scallops with spinach rice medley recipe
Total time: 20 min
Yield: 4 Servings
Ingredients: Scallops: 1¼ pounds bay; Unsalted Butter: 2 Tablespoons; Olive Oil: 1 Tablespoon; Sage: 8 fresh; Garlic: 1; Spinach: 8 cups baby; Brown Rice: 3 cups prepared; Tomatoes: ½ cup grape or cherry; Corn: 1 cup frozen; Chicken broth: ½ cup low-sodium

20 minutes
Serves 4
Medium

Ingredients

For the Scallops
1¼ pounds bay Scallops
2 Tablespoons Unsalted Butter
1 Tablespoon Olive Oil
8 fresh Sage
1 Garlic
For the Spinach Rice Medley
8 cups baby Spinach
3 cups prepared Brown Rice
½ cup grape or cherry Tomatoes
1 cup frozen Corn
½ cup low-sodium Chicken broth

Directions

Steps

1 Done	For the Scallops Rinse and pat dry the scallops.
2 Done	Melt the butter with the olive oil in a large skillet over medium heat.
3 Done	Sauté the sage and garlic for 1 minute.
4 Done	Arrange the scallops, flat side down, in the pan and cook for about 2 to 3 minutes on each side, until they are opaque.
5 Done	For the Spinach Rice Medley Combine the spinach, rice, tomatoes, and corn in a large pot. Pour in the broth, bring to a simmer over medium heat, and cook until the corn is tender and the liquid has evaporated, about 5 minutes.
6 Done	Arrange the rice on a serving platter and place the scallops over the rice to serve.