Zucchini-Wrapped Halibut Scallops Recipe

Posted by
Rate It!
Zucchini-Wrapped Halibut Scallops
Add your photo!
Ingredients
19
Count
Nutrition
876
Calories
Comments Print recipe

Ingredients:

Directions:

  1. + To prep, mix the ingredients for the two rubs and the glaze in 3 separate bowls. Then, using a vegetable peeler, start peeling along the length of the zucchini, beginning with the green outer layer, creating 1/2-inch-thick ribbons. Rotate the zucchini a quarter-turn after each peel in order to make somewhat even-sized ribbons. Make as many as possible and stop when you get to the seeds. Lay the ribbons out on a plate and sprinkle the zucchini rub on both sides, spreading gently it with your hands until all of the pieces are covered. It doesn't have to be an even coating, but you want every ribbon to have some color and spice.
  2. + Bring a large pot of water to a boil.
  3. + Dip the halibut chunks into the scallop rub, making sure they are coated on all sides. Tightly wrap a zucchini ribbon around a halibut cube like a belt, so that the ends overlap. Use a toothpick to secure the zucchini and push it through to the other side. Place the wrapped halibut on a plate and repeat the procedure with the remaining fish and zucchini ribbons.
  4. + Now it's time to start on your sauce. Add the spinach to the boiling pot of water and cook for 1 minute. Immediately remove the spinach from the water with a slotted spoon, reserving the cooking liquid, and transfer the spinach to a colander to drain. Rinse with cold water and when cool to the touch, use your hands to tightly squeeze the spinach and wring out the liquid. Do this 4 to 5 times until no water remains. Finely chop the spinach into little green bits and set aside.
  5. + In a saucepan, melt the butter over medium heat. Add the shallot and cook for 2 minutes. Then add the flour and whisk until combined, 2 to 3 minutes. Add the cream and whisk until the sauce begins to thicken, about 5 minutes. Add the wine and the chopped spinach and continue to cook for 5 more minutes. The sauce will look thick, like creamed spinach. Reduce the heat to the lowest setting to keep the sauce warm.
  6. + Reheat the water you used to cook the spinach, and bring to a boil. Make sure you have your halibut rounds, the glaze, a plate, a large sheet of foil, and your serving bowl ready to go, because you are about to be moving around your kitchen quickly.
  7. + Add the pasta to the boiling water and cook for 10 minutes or according to the instructions on the package. While the pasta is cooking, heat 1 teaspoon of vegetable oil over medium heat in a large skillet (nonstick if possible). When the oil starts to hiss and sizzle, place the halibut pieces in the pan in a single layer and cook for 2 minutes. Evenly spread the glaze on the top of the fish and then flip the halibut rounds, cooking the other side for 2 minutes more. Spread more glaze on the top side again, flip, and cook for a final 1 to 2 minutes. The halibut will have a crisp, brown sear on both sides. Put the cooked fish on a clean plate and cover it with foil to keep warm. If you had to split the fish into two batches, repeat until all the halibut rounds are cooked.
  8. + Finally, drain the pasta and put it into a large bowl with a drizzle of olive oil so the noodles don't stick together. Add the warm spinach sauce to the pasta and toss.
  9. + To serve, make a nest of the sauced noodles on a plate and top with 4 or 5 scallops per guest. Remove the toothpicks and dig in.
  10. + note If you really want to fool your guests, it is easy to make your halibut cubes look more like scallops. Using a tablespoon as your stencil, press down slightly on the halibut and then trace around it with a sharp knife. If you cut your cubes small enough, you can just press them into the tablespoon to form a ball shape without having to cut the fish. But if you do have leftover fish scraps, don't throw them away. Cook them in a skillet with leftover rice, peas, and other vegetables to make a quick fried rice dinner the next night. + note If you don't have time to make the noodles and sauce, here's an easy swap. USe your zucchini to make the noodles instead of fake bacon. Skip the spinach sauce and the zucchini wrap, and simply serve the scallops over a healthy bed of zucchini pasta noodles.
  11. + sodium count: Zucchini: 26mg per large zucchini; Halibut: 58mg per 3 ounces; Spinach: 24mg per 1 cup; Heavy cream: 5mg per 1 tablespoon; Noodles: 0 to 10mg, per 4 ounces dry depending on brand Nutritional analysis provided by Sodium Girl's Limitless Low-Sodium Cookbook
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 875.51 Kcal (3666 kJ)
Calories from fat 274.24 Kcal
% Daily Value*
Total Fat 30.47g 47%
Cholesterol 189.31mg 63%
Sodium 212.7mg 9%
Potassium 1089.48mg 23%
Total Carbs 113.08g 38%
Sugars 10.95g 44%
Dietary Fiber 8.41g 34%
Protein 37.63g 75%
Vitamin C 35.7mg 60%
Vitamin A 0.1mg 3%
Iron 9mg 50%
Calcium 185.5mg 19%
Amount Per 100 g
Calories 214.42 Kcal (898 kJ)
Calories from fat 67.16 Kcal
% Daily Value*
Total Fat 7.46g 47%
Cholesterol 46.36mg 63%
Sodium 52.09mg 9%
Potassium 266.83mg 23%
Total Carbs 27.69g 38%
Sugars 2.68g 44%
Dietary Fiber 2.06g 34%
Protein 9.22g 75%
Vitamin C 8.8mg 60%
Iron 2.2mg 50%
Calcium 45.4mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 19.2
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top