Best Triple Scallop Delight With Creamed Spinach Recipes

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TRIPLE SCALLOP DELIGHT WITH CREAMED SPINACH



Triple Scallop Delight With Creamed Spinach image

Just imagine the wonderful taste of Sea Scallops made three different ways. Then placed on a bed of Creamy Spinach and sprinkled with grated carrots! This dish is pleasing to-the-eye and also not a very hard recipe to make either.

Provided by SkipperSy

Categories     Spinach

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb large scallop, 12 large pieces (4 servings)
10 ounces Baby Spinach, washed
1/4 teaspoon nutmeg
2 tablespoons grated parmesan cheese
1 tablespoon jalapeno pepper, chopped up
4 tablespoons flour
1/4 cup breadcrumbs
1/8 teaspoon dry oregano
1/8 teaspoon dry basil
1 egg, beaten
3 tablespoons grated carrots
2 tablespoons red onions, chopped finely
1 tablespoon garlic, chopped
1/4 cup lemon juice
2 lemons, cut up into wedges
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons olive oil
3 pieces bacon, cut strips in half
1/4 cup heavy cream
1 cup half-and-half cream
salt & pepper

Steps:

  • In a food processor chop up the baby spinach into small leaves (do not puree) and set aside.
  • Combine the nutmeg, Parmesan cheese, jalapeño peppers and set aside.
  • Put in a small dish the chopped up onions and set aside.
  • On a flat plate put in 2 tablespoons flour and set aside.
  • On another flat plate put in the bread crumbs, add and mix in the oregano and basil, set aside.
  • In a small cup put in the beaten egg and set aside.
  • COOKING THE SCALLOPS:.
  • Heat 1 tablespoon margarine/butter & 1 tablespoon olive oil in a frying pan, dredge four scallops in the flour, then dip into the beaten egg, then into the bread crumbs and place in the frying pan, cook on one side until brown, turn and cook the second side (do not overcook); set aside on a big plate.
  • Place 1 tablespoon of margarine/butter, 1 tablespoon olive oil and garlic in the same frying pan, add four scallops and fry on one side, turn over, add 1 tablespoon lemon juice, cook on one side until brown, turn and cook the second side (do not overcook); set aside on the big plate.
  • Place bacon strips in the same frying pan, cook until almost done (do not over cook), then set aside. In the same frying pan add four scallops and fry on one side until brown, turn and cook the second side (do not overcook), next wrap the four scallops with the bacon strips (using toothpicks); set aside on the big plate.
  • COOKING THE CREAMED SPINACH:.
  • In a pot add 2 tablespoons margarine/butter and 1 tablespoon olive oil, add 2 tablespoons flour and whisk until smooth, add the heavy cream and half & half cream a small amount at a time (whisking) until you have a smooth consistency.
  • Next add the reserved nutmeg, Parmesan cheese, jalapeño peppers, 1 tablespoon lemon juice and stir.
  • Next add the spinach, stir and then remove immediately from the heat, add the red onions, salt & pepper to taste, and set aside.
  • Finally step is to add some creamed spinach to individual plates, add one each of the three types of scallops on top, sprinkle with some grated carrots, add a little lemon juice on scallops and place lemon wedges on the side, heat the plate in a microwave oven for about 30 seconds just to warm up. Serve and enjoy!
  • NOTE: You can also add some cooked Russet or Yukon seasoned potatoes on the plate as well.

Nutrition Facts : Calories 623, Fat 45.5, SaturatedFat 20.1, Cholesterol 177.3, Sodium 604.2, Carbohydrate 28.4, Fiber 5, Sugar 1.9, Protein 30.4

SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE



Scallops in Cream Sauce With Spinach Fettuccine image

This sounds really good. From the Alaska Seafood Marketing Institute. ETA: I finally made this and liked it. I made 2 appetizer servings, then discovered that my grandson doesn't like scallops, lol. I thought that the first serving I made was a tad bland. So took my grandson's portion and played with it a little bit. I added some gruyere cheese, a little fresh tarragon and a dash of nutmeg and really liked these additions.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 ounce mushroom, sliced
1/2 ounce butter
4 ounces scallops, thawed
4 ounces cream, sauce (below)
1 1/2 cups spinach fettuccine, cooked al dente
parmesan cheese, grated
parsley, chopped
1/4 cup shallot, minced
1 1/2 teaspoons garlic, minced
1 1/2 ounces butter
2 ounces dry vermouth
1 1/3 quarts heavy cream
1/2 ounce lemon juice
salt and white pepper

Steps:

  • Sauté mushroom in butter about 1 minute.
  • Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque.
  • Add cream sauce; bring to simmer and cook 1 minute.
  • Arrange well-drained noodles on serving plate and top with creamed scallops.
  • Garnish with cheese and parsley.
  • Cream Sauce:
  • Sauté shallots and garlic in butter until transparent.
  • Deglaze pan with vermouth.
  • Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
  • Add lemon juice and season to taste with salt and pepper.
  • Serve over fettuccini.

Nutrition Facts : Calories 661, Fat 69, SaturatedFat 43, Cholesterol 251.8, Sodium 172.5, Carbohydrate 6.8, Fiber 0.1, Sugar 0.4, Protein 5.6

DEB'S SCALLOPS FLORENTINE



Deb's Scallops Florentine image

Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!

Provided by PONYGIRL64

Categories     Seafood     Shellfish     Scallops

Time 55m

Yield 6

Number Of Ingredients 12

1 pound sea scallops
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
¼ cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup plain bread crumbs
1 tablespoon OLD BAY® Seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
  • Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
  • In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
  • Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.
  • Bake in preheated oven for 15 minutes, or until browned and bubbly.

Nutrition Facts : Calories 376 calories, Carbohydrate 11.5 g, Cholesterol 112.5 mg, Fat 26.6 g, Fiber 2.1 g, Protein 23.4 g, SaturatedFat 16 g, Sodium 970.8 mg, Sugar 1 g

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