Prep Time – 30 minutes
Ingredients
1 lb raw sea scallops
2 pkgs frozen spinach (20 oz. total)
1 pkg (6 oz) sliced mushrooms
2 large carrots, sliced
4 tbsp diced shallots (or substitute with 8 chopped green onions)
8 tbsp plain yogurt (whole)
2 tbsp lemon juice
3 cloves diced garlic
1-inch cube ginger root,diced
Pinch of saffron (or a small dash of turmeric)
Salt and pepper, to taste
Instructions
Defrost the spinach in the microwave in a large bowl. Sauté mushrooms, garlic, shallots, and ginger in a
skillet with olive oil cooking spray for about 2 minutes. Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add the spinach and bring mixture to a boil. Stir in yogurt 1 tbsp at a time. Add carrots, salt, pepper, dill weed, lemon juice, saffron, and simmer for 15-20 minutes, uncovered, stirring frequently. Some of the liquid should boil off, but if the mixture starts becoming dry, cover the skillet with a lid for the remainder of the cooking time.