Recipe: Scallops on Spinach with Walnut Sauce

would have never thought to pair scallops and turkey bacon, but the two really hit it off!

This is from 500 Low-Carb Recipes cookbook by Dana Carpender. She gives this recipe credit to Tanya Rachfal.

Walnut Sauce:
2 cups of water
1/4 cup chopped walnuts
2 tablespoons lemon juice
1 teaspoon grated lemon rind (I didn't use this)
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Remaining Ingredients:
1 pound turkey bacon
12 ounces large sea scallops, about 16 to 20 scallops (I bought a bag of frozen scallops at Costco and they turned out really well)
Peanut oil
1 pound spinach

1. Bring the water to a boil in a small saucepan. Add the walnuts and boil for 30 seconds, then drain. Put the walnuts in a bowl, and combine with the lemon juice, lemon rind, olive oil, salt and pepper. Mix well and set aside.

2. Cut the slices of turkey bacon in half. Wrap a piece of bacon around a scallop and slip onto a skewer. Baste the scallops with the peanut oil.

3. Wash the spinach leaves thoroughly, and cook over high heat until done. Broil the scallops for 5 minutes, turn, baste, and broil the other side for 5 minutes. Serve the scallops over spinach and top with the sauce.

If you follow this recipe, it yields 4 servings, each with 10 grams of carbohydrates and 4 grams of fiber, and 37 grams protein.