member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Bones      

Recipe Categories:

    Sauteed Scallops With Spinach Cream


    Source of Recipe


    Internet

    List of Ingredients




    1 lb sea scallops, rinsed, patted dry
    1/4 cup atkins bake mix
    3 tbsp butter, divided
    1 shallot, finely chopped
    1 = (or 1/4 small onion)
    2 garlic cloves, pressed
    1/3 cup cream
    1 package frozen chopped spinach - (10 oz), thawed, squeezed dry
    1/2 tsp salt
    1/4 tsp nutmeg
    1 freshly-ground black pepper, to taste


    Recipe



    Heat oven to warm setting. Lightly dredge scallops in bake mix. Melt 2
    tablespoons butter in a large skillet over medium heat. Cook scallops 4
    minutes, turning once, until lightly golden. Transfer to a plate and place
    in oven.

    Wipe skillet; melt remaining butter. Cook shallots 3 minutes, until
    softened. Increase heat to high; add garlic, cook 30 seconds. Stir in
    cream, cook 3 minutes until slightly thickened. Add spinach, salt, and
    nutmeg. Cook 3 minutes more, stirring frequently until spinach is hot and
    coated with cream sauce. Add freshly ground pepper to taste.

    Divide spinach on 2 heated plates, top with scallops.

    This recipe yields 2 servings.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |