Best Hidden Valley Ranch Crusted Scallops With Spinach Rsc Recipes

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HIDDEN VALLEY RANCH CRUSTED SCALLOPS WITH SPINACH #RSC



Hidden Valley Ranch Crusted Scallops With Spinach #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Essentially a one pan meal. It's southern meets coastal with bacon, butter, seafood, and wilted spinach.

Provided by kcmart10

Categories     Weeknight

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 (8 ounce) packet Hidden Valley Original Ranch Seasoning Mix
4 slices bacon
1 lb sea scallops, patted dry
1 tablespoon butter
12 ounces Baby Spinach, fresh
1 garlic clove, sliced thin
1/2 shallot, sliced thin
1/4 cup parmesan cheese, grated
1 lemon, juice of

Steps:

  • 1) In a cool skillet, start cooking your bacon over medium/low heat until crispy. (The lower the heat, the more bacon fat you'll render out, which is good.).
  • 2) In a small plastic sealable bag, combine 1/2 the packet of Hidden Valley Original Ranch Seasoning Mix, parmesan cheese, and scallops. Gentle mix/coat the scallops in the mixture.
  • 3) Once the bacon is crispy, remove from skillet, and turn heat up to medium. Keep ALL the fat in there. Sear the scallops on one side, roughly 2-3 minutes. Do not move them until they have cooked about halfway through. Then flip to the other side and sear another 1.5-2 minutes. Then remove from the pan.
  • 4) Add the garlic, shallots, butter, and other half of Hidden Valley Original Ranch Seasoning Mix to the pan. Sauté for 2-3 minutes, and then add you spinach and allow it to steam and wilt, stirring after about 1-2 minutes. Then add the lemon juice and crumble up the bacon into the spinach.
  • 5) Create a small bed of spinach on your plate and place your scallops on top of it. Enjoy!

HIDDEN RANCH PESTO SPICY SHRIMP PIZZA #RSC



Hidden Ranch Pesto Spicy Shrimp Pizza #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Fresh spinach pesto with Hidden Valley Ranch Salad Dressing and Seasoning Mix creates a base for some spicy shrimp and buttery shallots on top of a great pizza dough. Easy preparation and pizza fun make this dinner a hit.

Provided by topdawg11

Categories     Weeknight

Time 32m

Yield 4 serving(s)

Number Of Ingredients 20

1 pizza dough, to make one 12-inch pizza
1 cup raw spinach leaves, stems removed
2 garlic cloves
1/4 cup parmesan cheese
1/2 cup extra virgin olive oil
2 tablespoons roasted almonds, sliced
1 (1 ounce) packet Hidden Valley® Original Ranch® Dressing and Seasoning Mix
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
3 ounces shredded mozzarella cheese
1 large shallot, sliced thinly
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
8 ounces medium raw shrimp, peeled and deveined
1 teaspoon jerk seasoning
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 teaspoon sriracha Asian chili sauce
1/2 teaspoon smoked paprika
1/2 tablespoon finely grated parmesan cheese

Steps:

  • Make or buy one pizza dough that will make one 12" diameter pizza. Preheat oven to 500 degrees and place your pizza stone on the middle oven rack. Semi pack one cup of spinach leaves with stems removed. Put into a food processor. Add parmesan cheese, garlic, Hidden Valley Ranch mix, salt, pepper, almonds, and Extra virgin olive oil. Process, pushing sides down until a smooth puree results. Set aside. Heat 10" skillet between medium-low and medium heat. When heated, add 1 T. butter and 1 T. extra virgin olive oil. Add shallot slices for 30 to 45 seconds. Remove shallots to paper towel lined bowl. While pan is reheating, dry shrimp and then rub jerk seasoning on shrimp. Sautee shrimp for 1 and 1/2 minute per side. Remove to bowl and add 1 t. sriracha. Set aside. Take pizza dough and place on pizza peel. Take 1/3 Cup Hidden Valley pesto and evenly spread on dough. Top pesto with mozzarella. Add shallots and shrimp to top of pizza. Sprinkle smoked paprika on top. Place pizza on baking stone and bake for 6 to 7 minutes. Remove from oven and sprinkle on remaining parmesan cheese. Slice and enjoy.

Nutrition Facts : Calories 517.2, Fat 49.1, SaturatedFat 12.6, Cholesterol 109.5, Sodium 677, Carbohydrate 4, Fiber 0.8, Sugar 0.6, Protein 16.5

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