YIELD: 4 servings, each with 10 grams of carbohydrates and 4 grams of fiber, for a total of 6 grams of usable carbs and 37 grams of protein.
INGREDIENTS:
- Walnut Sauce
- 2 cups water
- 1/4 cup chopped walnuts
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon rind
- 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 (16 to 20)
- Peanut oil
- 1 pound spinach
INSTRUCTIONS:
- 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.
- 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.
- 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.
