Scalloped Spinach Recipes

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SCALLOPS WITH WILTED SPINACH



Scallops with Wilted Spinach image

Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bacon strips, chopped
12 sea scallops (about 1-1/2 pounds), side muscles removed
2 shallots, finely chopped
1/2 cup white wine or chicken broth
8 cups fresh baby spinach (about 8 ounces)

Steps:

  • In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.

Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.

SCALLOPED SPINACH RECIPE - (4/5)



Scalloped Spinach Recipe - (4/5) image

Provided by á-1481

Number Of Ingredients 8

1 pkg. frozen spinach cooked
2 tbsp. chopped onion
2 beaten eggs
1/2 cup milk
1/2 cup grated cheese
1/2 tsp salt
1/8 tsp pepper
1/2 cup buttered bread crumbs

Steps:

  • 1.) Add all ingredients to spinach, except bread crumbs. Mix together and pour into a greased 1 qt. baking dish. 2.) Cover with bread crumbs. Bake at 350º for 30 mins.

SCALLOPS AND SPINACH OVER PASTA



Scallops and Spinach over Pasta image

This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced.

Provided by Kim Robichaud

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 12

Number Of Ingredients 9

12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ cup water
garlic powder to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
  • Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
  • Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 24.8 g, Cholesterol 38.9 mg, Fat 3 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 0.6 g, Sodium 227.4 mg, Sugar 0.9 g

PAN-SEARED SCALLOPS WITH SPINACH



Pan-Seared Scallops With Spinach image

Make and share this Pan-Seared Scallops With Spinach recipe from Food.com.

Provided by loof751

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

3 slices lean bacon
1 lb sea scallops
2 tablespoons flour
2 teaspoons cajun seasoning
10 ounces fresh spinach
1 tablespoon dry white wine
2 tablespoons balsamic vinegar

Steps:

  • In a large skillet cook bacon until crisp. Remove from pan and drain well on paper towels. Remove all but 1 tablespoon drippings from skillet.
  • Rinse scallops and pat dry. Combine flour and cajun seasoning; add scallops and toss to coat.
  • Cook scallops in hot drippings in skillet about 6 minutes or until browned, turning once.
  • Remove scallops from skillet. Deglaze skillet with white wine.
  • Add spinach to liquid in skillet. Cover and cook over medium-high heat for 2 minutes or until spinach is wilted. Add vinegar and toss to coat evenly.
  • Return scallops to skillet and heat through. Crumble bacon and sprinkle over scallops.

Nutrition Facts : Calories 148.1, Fat 3.6, SaturatedFat 1.1, Cholesterol 31.4, Sodium 559.4, Carbohydrate 10.9, Fiber 1.8, Sugar 1.6, Protein 17.1

SAUTéED SCALLOPS WITH MUSHROOMS & SPINACH SAUCE



Sautéed scallops with mushrooms & spinach sauce image

A quick, impressive dish that's easy to prepare and cook, creating stacks of flavour within minutes

Provided by Gary Rhodes

Categories     Dinner, Side dish, Starter

Time 15m

Number Of Ingredients 6

3 big knobs of butter
100g mushroom , sliced (button, chestnut or cleaned wild)
100g spinach , stems trimmed and washed
2 tsp groundnut oil
6 good-sized scallops , shelled and cleaned (with or without corals)
nutmeg , for grating

Steps:

  • Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a min or two before adding the spinach. Cook on a high heat for about 1 min, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don't discard them). Keep warm to one side.
  • Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
  • While sautéing the scallops, return the saved spinach juices to the pan the spinach and mushrooms were cooked in, then whisk in the remaining knob of butter to create the sauce. Season with salt and pepper and a grating of nutmeg.
  • Now finish in style: Arrange spinach and mushrooms on plates or in bowls, sit the scallops on top, then spoon the nutmeg spinach sauce around.

Nutrition Facts : Calories 264 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.59 milligram of sodium

SCALLOPED SPINACH



Scalloped Spinach image

My great-aunt made this for lunch when I was visiting and I loved it. It was not like anything else I'd had (was only in my 20s at the time) and, fortunately, she willingly shared her recipe. I haven't tried it w/ fresh spinach but I think it would be even better. (Recipe is easily doubled) EDITED TO ADD: I made this using parmesan cheese for a holiday dinner and loved it. Also left off the bread crumbs and didn't miss them a bit!

Provided by Impera_Magna

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen chopped spinach, thawed and drained
2 tablespoons finely chopped onions
2 beaten eggs
1/2 cup milk
1/2 cup shredded sharp American cheese
1/4 teaspoon salt
pepper
1/2 cup buttered soft breadcrumbs

Steps:

  • Combine spinach, onion, eggs, milk, cheese, salt, and pepper.
  • Turn into 9x5x2" loaf pan; top w/ buttered crumbs.
  • Bake at 350 degrees for 20 minutes or til knife inserted halfway between the side of the pan and the center comes out clean.

Nutrition Facts : Calories 186.8, Fat 11, SaturatedFat 5.9, Cholesterol 115.5, Sodium 551.6, Carbohydrate 10.3, Fiber 2.3, Sugar 1, Protein 12.8

SCALLOPED SPINACH CASSEROLE



Scalloped Spinach Casserole image

Rich and creamy scalloped spinach is a natural accompaniment to red meat. Although some recipes omit the bacon, adding pieces of cooked, smoked bacon balances and rounds out the other flavors.

Provided by Judith N.

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices bacon, chopped
1 onion, chopped
2 eggs
2 cups cooked chopped spinach (2 bunches fresh, or two 10-ounce packages frozen, squeezed dry)
2 tablespoons flour
1 1/2 cups milk
salt and pepper, to taste
3/4 cup cracker crumb, such as saltines
2 tablespoons butter

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square, 3-inch deep baking pan or casserole.
  • Cook bacon in a skillet over medium heat until crisp. Drain off all but 1 Tbls of the bacon grease. Add the onion to skillet and fry until tender but not browned, about 3 minutes.
  • Beat the eggs in a large bowl, then add the spinach, flour and milk; stir until well blended. Add the bacon-onion mixture and stir to combine. Season with salt and pepper.
  • Pour into prepared pan. Cover top with cracker crumbs and dot with butter. Bake until a knife inserted in center comes out clean, about 20 to 30 minutes (begin checking at 15 minutes).

Nutrition Facts : Calories 361.8, Fat 22.3, SaturatedFat 10, Cholesterol 149.2, Sodium 328.3, Carbohydrate 28.4, Fiber 1.4, Sugar 1.5, Protein 11.9

BAY SCALLOPS WITH SPINACH AND GARLIC



Bay Scallops With Spinach and Garlic image

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

2 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 teaspoon grated lemon zest
2 pounds fresh spinach, stemmed and washed but not dried
2 teaspoons kosher salt
Freshly ground pepper to taste
1 pound bay scallops
2 tablespoons fresh lemon juice
1/4 cup white wine

Steps:

  • Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
  • Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
  • Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams

NEW YEAR SPINACH FETTUCCINE WITH SCALLOPS



New Year Spinach Fettuccine with Scallops image

I made this with my fiancee for a fancy New Year's Eve dinner. If you use sea scallops and not bay scallops, cut them into quarters before adding them to the pasta.

Provided by WALKIE74

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 10

½ pound dry fettuccine pasta
6 tablespoons olive oil, divided
1 (10 ounce) package frozen chopped spinach
salt and pepper to taste
¾ pound scallops
4 cloves garlic, sliced
2 (4.5 ounce) cans sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup white wine
ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. Saute spinach for 5 to 7 minutes or until wilted and no longer watery. Remove spinach from skillet and toss with pasta; transfer and keep warm.
  • In the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. Cook scallops for 1 to 2 minutes or until they appear opaque. Add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
  • In the same skillet, heat 2 tablespoons of oil. Add 2 more cloves of sliced garlic and saute until golden. Add mushrooms, soup and white wine to skillet. Stir over medium heat for 8 minutes or until warm. Pour over fettuccine and spinach and add ground black pepper to taste; serve.

Nutrition Facts : Calories 614.1 calories, Carbohydrate 57.3 g, Cholesterol 28.1 mg, Fat 27.3 g, Fiber 5.6 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 956.1 mg, Sugar 5.3 g

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