SCALLOPS BONNE FEMME AND SPINACH WITH CRISPY PROSCIUTTO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Place oven rack at center of oven and preheat broiler.
- Heat 2 tablespoons extra-virgin olive oil in a small pot over medium heat and add the shallots and mushrooms, cook 5 minutes. Add 2 tablespoons butter and flour to softened shallots and mushrooms and cook 1 minute then whisk in wine, reduce 30 seconds, add stock and bring to a bubble. Stir in cream and heat through. Season sauce with nutmeg, salt and pepper and a couple dashes hot sauce, then reduce heat to low.
- While the sauce is working, cover cookie sheet with foil and place prosciutto on the sheet and crisp up 2 minutes on each side under the broiler. It will continue to crisp as it cools.
- In a small bowl, combine the remaining 6 tablespoons butter, garlic, thyme and basil. Spread over baguette and place under broiler until toasty. Switch oven to 400 degrees F.
- Heat a skillet or cast iron pan over high heat. Season the scallops with salt and pepper and dress with 1 tablespoon extra-virgin olive oil. Sear the scallops to caramelize 1 to 1 1/2 minutes on each side then cover them with sauce, bread crumbs and parsley and finish in oven about 6 to 7 minutes until brown and bubbly.
- While scallops cook, heat remaining 2 tablespoons extra-virgin olive oil over medium heat with crushed garlic, cook 1 minute and remove. Add spinach and wilt into skillet. Season greens with salt and pepper.
- Serve scallops with wilted spinach alongside and top with broken pieces of crispy prosciutto and toasted bread.
CHICKEN SCALLOPS WITH SPINACH AND BLUE CHEESE
Wilted fresh spinach with a little olive oil has lots of flavor to complement the blue cheese and pine nuts. Most of the work can be done ahead of time and the dish completed in the oven just before serving.
Provided by Miss Annie
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400ºF.
- Pour half the olive oil into a very large frying pan to film the bottom.
- Over low heat, gradually add the spinach by handfuls, cover, and stir from time to time as it cooks down.
- When all the spinach is barely wilted, put it in a sieve and press out most of the moisture.
- Spread the spinach in a wide, shallow ovenproof dish and set aside.
- Salt and pepper the chicken cutlets on both sides.
- Add the remaining oil to the pan and over medium-high heat saute the chicken, turning to color it golden on both sides.
- When the chicken is done, lay the cutlets on the spinach.
- In a small bowl, mix together the pine nuts and blue cheese.
- Scatter this mixture over the chicken (This much can be done ahead).
- Bake the chicken until the cheese is melted and bubbling and the chicken and spinach are piping hot, about 15 minutes.
- Serve at once.
SCALLOPS AND SPINACH WITH PARMESAN SAUCE
Delicious! The spinach wilts as the sauce is drizzled over. The hot/cold mix makes a nice texture. Changed to our tastes from B H & G.
Provided by Derf2440
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Divide spinach among four individual plates.
- Arrange tomatoes on top of spinach, set aside.
- Arrange scallops on the unheated rack of a broiler pan, set aside.
- Melt butter or margarine in a small saucepan, stir in garlic and pepper.
- Remove from heat.
- Brush half of the butter mixture on scallops.
- Broil scallops 4 inches from heat for 8 minutes or till opaque, turning once.
- It desired, for easier turning, thread scallops on metal skewers before broiling.
- Meanwhile, return saucepan to heat, whisk flour into remaining butter mixture.
- Add half and half or light cream and cheese, cook and stir till thickened and bubbly.
- Cook and stir for 1 minute more.
- Arrange scallops on top of tomatoes and spinach on plates, drizzle with sauce.
- Serve at once.
DEB'S SCALLOPS FLORENTINE
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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