Triple Scallop Delight With Creamed Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SCALLOPS BONNE FEMME AND SPINACH WITH CRISPY PROSCIUTTO



Scallops Bonne Femme and Spinach with Crispy Prosciutto image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

5 tablespoons extra-virgin olive oil, divided
1 large shallot, finely chopped
12 button mushrooms, thinly sliced
8 tablespoons butter, divided
1 tablespoon all-purpose flour
1/2 cup dry white wine
1/2 cup chicken stock
1 cup cream
Freshly grated nutmeg, to taste
Salt and freshly ground black pepper
1 or 2 dashes hot sauce
8 slices prosciutto
1 clove garlic, grated
2 fresh thyme sprigs, leaves chopped
3 to 4 fresh basil leaves, chopped
1 baguette, split and halved
20 large sea scallops, trimmed of any connective tissue and patted dry
1 cup plain bread crumbs
1 clove garlic, cracked from skin
Handful parsley leaves, chopped
1 pound triple washed spinach, stems removed

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.

CREAMED SPINACH CASSEROLE



Creamed Spinach Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
2 cloves garlic, minced
1 small onion, finely chopped
1 1/4 cups heavy cream
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon cayenne
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan
2 ounces cream cheese
2 tablespoons panko breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
  • Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

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.

SEARED SCALLOPS ON SPINACH WITH APPLE-BRANDY CREAM SAUCE



Seared Scallops on Spinach with Apple-Brandy Cream Sauce image

Categories     Fruit Juice     Milk/Cream     Appetizer     Bake     Sauté     Scallop     Spinach     Calvados     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 10

1 1/2 tablespoons extra-virgin olive oil, divided
1 large shallot, minced
1/3 cup Calvados
1 cup heavy whipping cream
16 large sea scallops, patted dry
1/2 tablespoon vegetable oil
1/2 cup fresh unfiltered apple juice
1 teaspoon chopped fresh thyme
1 large garlic clove, minced
1 9-ounce bag spinach leaves

Steps:

  • Heat 1/2 tablespoon olive oil in large nonstick skillet over medium-high heat. Add shallot; stir 30 seconds. Add Calvados (brandy may ignite); boil 30 seconds. Add cream; boil 2 minutes. Transfer sauce base to bowl. (Sauce base can be made 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 300°F. Sprinkle scallops with salt and pepper. Heat vegetable oil in another large nonstick skillet over high heat. Add 8 scallops.
  • Cook until brown, about 2 minutes per side. Transfer to rimmed baking sheet; place in oven to keep warm. Repeat with remaining scallops. Add apple juice and thyme to hot skillet. Boil 1 minute, scraping up brown bits. Add sauce base; bring to boil. Remove from heat.
  • Heat remaining 1 tablespoon olive oil in large saucepan over medium-high heat. Add garlic and stir 30 seconds. Add spinach; toss until barely wilted and still bright green, about 2 minutes. Sprinkle with salt and pepper. Using tongs, mound spinach in center of 8 plates, dividing equally.
  • Arrange 2 scallops on spinach on each plate. Pour any collected juices from baking sheet into sauce in skillet. Boil until thickened, about 2 minutes. Season with salt and pepper; spoon over scallops.

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

SHRIMP AND SCALLOPS IN GARLIC CREAM SAUCE



Shrimp and Scallops in Garlic Cream Sauce image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil, plus 2 tablespoons
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 cups white wine
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
1 teaspoon chopped thyme leaves
2 cups heavy cream
1 1/2 pounds (20/30 count) sea scallops
1 1/2 pounds (16/20 count) shrimp peeled and deveined with tails left on
1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment
1/2 cup grated Pecorino Romano

Steps:

  • In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

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

TRIPLE STRAWBERRY DELIGHT



Triple Strawberry Delight image

Make and share this Triple Strawberry Delight recipe from Food.com.

Provided by Tearanii

Categories     Strawberry

Time 2h25m

Yield 1 pie

Number Of Ingredients 9

6 tablespoons butter
1 cup graham cracker crumbs or 1 cup corn flake crumbs
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup water
1 (3 ounce) package strawberry gelatin
1 pint strawberry ice cream, softened
1 (10 ounce) package frozen sliced strawberries, thawed

Steps:

  • Melt butter in saucepan; stir in corn flake crumbs or graham cracker crumbs.
  • Stir in sugar, vanilla, and almond extract. Press half of crumb mixture into an 8-inch square baking dish.
  • Heat water to boiling in a medium saucepan.
  • Remove from heat and stir in gelatin for a minute, until dissolved.
  • Stir in softened ice cream and thawed strawberries.
  • Pour into prepared pan.
  • Sprinkle remaining crumb mixture over top. Chill for 2 hours, until firm. Cut into squares to serve.

Nutrition Facts : Calories 2133.4, Fat 100.1, SaturatedFat 58.8, Cholesterol 259.7, Sodium 1579.7, Carbohydrate 301.2, Fiber 10.1, Sugar 180.7, Protein 23.1

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

SCALLOPS AND SPINACH FETTUCCINE WITH RED BELL PEPPER CREAM SAUCE



Scallops and Spinach Fettuccine with Red Bell Pepper Cream Sauce image

Categories     Pasta     Scallop     Bell Pepper     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 11

6 tablespoons olive oil
1/4 cup dry white wine
1 tablespoon garlic powder
1 1/2 teaspoons dried oregano
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 1/4 pounds sea scallops
1 pound spinach fettuccine
Red Bell Pepper Cream Sauce
Chopped fresh Italian parsley

Steps:

  • Whisk first 7 ingredients in large bowl. Mix in scallops. Refrigerate at least 3 hours or overnight.
  • Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain well.
  • Meanwhile, heat heavy large skillet over medium-high heat. Remove scallops from marinade. Add to skillet and cook just until opaque in center, about 1 minute per side. Bring Red Bell Pepper Cream Sauce to simmer in another large skillet. Add fettuccine to Red Bell Pepper Cream Sauce and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Arrange scallops atop pasta. Drizzle any pan juices over scallops. Sprinkle with parsley and serve.

More about "triple scallop delight with creamed spinach recipes"

CREAMED SPINACH - ONCE UPON A CHEF
creamed-spinach-once-upon-a-chef image
Add the heavy cream, salt, pepper, and nutmeg and bring to a gentle boil. Cook, uncovered, stirring occasionally, until the cream is thick enough to coat a wooden spoon, about 10 minutes. Add the cheese and stir until melted. Add the …
From onceuponachef.com


CREAMY GARLIC SCALLOPS - CAFE DELITES
creamy-garlic-scallops-cafe-delites image
2020-12-15 Remove from skillet and transfer to a plate. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute). Pour in wine (or broth) and …
From cafedelites.com


CREAMY TUSCAN SCALLOPS - CAFE DELITES
creamy-tuscan-scallops-cafe-delites image
2019-12-04 Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of …
From cafedelites.com


MEDITERRANEAN SCALLOPS WITH TURMERIC CREAMED SPINACH
mediterranean-scallops-with-turmeric-creamed-spinach image
2019-03-13 Combine grated Parmesan, Greek yogurt, garlic, turmeric, cinnamon, cardamom, black pepper, and sea salt. Stir well to blend. Set aside. Add tsp olive oil to deep skillet or wok. Heat to medium. When hot, add …
From amiessaskitchen.com


SEARED SCALLOPS WITH CREAMY SPINACH AND LEEKS
seared-scallops-with-creamy-spinach-and-leeks image
Squeeze handfuls of the spinach to release as much liquid as possible. Discard any liquid in the skillet. Melt the remaining 2 Tbs. butter over medium heat and then add the leeks and a pinch of salt. Cook until softened but not browned, …
From finecooking.com


LOW CARB SEARED SCALLOPS WITH CREAMED SPINACH - FARM …
low-carb-seared-scallops-with-creamed-spinach-farm image
2022-02-11 Add wine to deglaze the skillet and cook over med-high for a minute or two to blend. Add the spinach, cream, salt and pepper and nutmeg to the skillet and cook over med-low heat for about 5 minutes or until thoroughly …
From farmtojar.com


10 BEST SEA SCALLOPS WITH CREAM SAUCE RECIPES - YUMMLY
10-best-sea-scallops-with-cream-sauce-recipes-yummly image
2022-06-23 Roasted Tomato Pesto Cream Sauce Lucky 32. Roma tomatoes, salt, butter, chopped garlic, cream, pesto, heavy cream and 1 more.
From yummly.com


SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE RECIPE - FISHEX
Directions: Sauté mushrooms 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 a serving plate and top with creamed scallops. Garnish with Parmesan cheese and parsley.
From fishex.com


SCALLOPED TRIPLE RECIPES | RECIPEBRIDGE RECIPE SEARCH
Scalloped Triple Recipes containing ingredients baby spinach, bacon, basil, bay scallops, breadcrumbs, butter, carrots, cilantro, clam juice, flour, garlic, gra . Skip to Content. Log In; Register; Pin It: RecipeBridge. Search form. Advanced Recipe Search. Scalloped Triple Recipes. 4 Scalloped Triple Recipes From 3 Recipe Websites. View: tile; list; Triple Citrus …
From recipebridge.com


TRIPLE SCALLOP DELIGHT WITH CREAMED SPINACH RECIPE
Feb 14, 2013 - 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! Feb 14, 2013 - 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! Pinterest. Today. Explore. When …
From pinterest.com


CREAMY GARLIC SCALLOPS (LEMON PARMESAN SAUCE) - COOKED BY JULIE
2021-02-19 Add the heavy cream, lemon zest, parmesan cheese, Italian seasoning, salt, and pepper. Reduce the heat to medium and cook the sauce until thickened. It should take about 5-6 minutes. Place the scallops back into the skillet and spoon the sauce over the scallops. Cook for about 30 seconds and garnish with fresh parsley, if desired.
From cookedbyjulie.com


BLACKENED SCALLOPS WITH DAIRY-FREE CREAMED SPINACH
2021-06-02 Make the Scallops: Heat a cast iron skillet over medium-high heat. While it’s heating, pat the scallops very dry with a paper towel. Season generously on both sides with kosher salt and blackening seasoning. Add oil to the hot skillet and once it is hot, but not smoking, carefully place your scallops in the hot oil and cook until golden brown ...
From thedefineddish.com


SEA SCALLOPS AND SPINACH RECIPE - THERESCIPES.INFO
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 …
From therecipes.info


AMAZING CREAMY TUSCAN GARLIC SCALLOPS - THE RECIPE CRITIC
2020-08-30 Make the sauce: In the same pan and a little more olive oil and saute the minced garlic just until fragrant, about 30 sec. Add the broth, cream, garlic powder, Italian seasoning, and cheese. Whisk until it starts to thicken. Simmer: Add the sun-dried tomatoes and spinach and let simmer till the spinach wilts.
From therecipecritic.com


SCALLOPS WITH SPINACH – NICK STELLINO
Directions. Heat 3 tablespoons of the olive oil and the garlic in a large saute pan set on medium high heat until it starts to sizzle... (continued) Get this recipe Nick's Cooking With Nick Stellino 2 E-Book with a Nick Stellino VIP Subscription.
From nickstellino.com


CREAMED SPINACH & FENNEL-SEARED SCALLOPS - FARM TO JAR FOOD
2021-08-08 Instructions. Drain scallops thoroughly and lay out on paper towells to dry further. Place frozen spinach in a bowl and microwave until slightly cooked and thoroughly thawed. Heat 2 Tbsp oil in a skillet and saute chopped onion until golden and caramelized (about 5 min). Add garlic and saute for 30 seconds.
From farmtojar.com


SCALLOPS OVER WILTED SPINACH PARMESAN RISOTTO - SKINNYTASTE
2021-12-09 Remove from the pan and set aside on a warm plate. Add addition 1 tsp butter and cook remaining scallops. Set aside. Add olive oil to the pan and sauté shallots, add spinach, salt and pepper. Toss until spinach wilts, 2 to 3 minutes. Serve scallops with spinach over risotto.
From skinnytaste.com


SCALLOPS WITH SPINACH | METRO
Drain seafood and pat dry . In a saucepan, bring fish stack to a boil and steam seafood 2 to 3 minutes; Remove seafood with a slotted spoon and set aside. Reduce cooking juices, add 1 Tbsp. (15 mL) cream and bring to a boil. Reduce heat, whisk butter into the sauce; strain. Return sauce to pan; add into seafood and reheat.
From metro.ca


SCALLOPS IN CREAM ON SPINACH WITH JACQUES PEPIN - YOUTUBE
Jacques Pepin cooks scallops in cream on spinach at his home in Madison, CT.The Day is a locally owned and operated independent media company, part of a vani...
From youtube.com


LOW CARB CREAMED SPINACH & SEARED SCALLOP DINNER - YOUTUBE
This is a cooking tutorial for making a delicious low carb creamed spinach accompanied by easy low carb seared scallops (with a fennel crust).Ingredients:2 (...
From youtube.com


SCALLOPS AND SPINACH (20 MINUTES) - ZONA COOKS
2019-01-30 Pat the scallops very dry with paper towels. Heat a large cast-iron skillet over medium heat. Click for a cast iron skillet. Add the oil to pan and swirl to coat. Sprinkle both sides of the scallops evenly with 1/8 teaspoon salt, sugar, and black pepper. Add scallops to pan and cook 2 minutes.
From zonacooks.com


CURRIED SCALLOPS WITH SPINACH - CURRY RECIPES - INDIAN RECIPES
2008-09-03 Stir in the curry powder and cook for 1 minute. Transfer the onion mixture to a blender and add the tomato paste, broth and cream. Puree until smooth. Return the sauce to the pan. Bring the curry ...
From delish.com


TRIPLE SCALLOP DELIGHT WITH CREAMED SPINACH RECIPE
Ingredients 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 …
From recipenode.com


SPINACH DELIGHT RECIPE - SPARKRECIPES
Directions. 1. Saute the onions in the olive oil. 2. add the ground turkey and brown w/ the onion. 3. add the spinach, and stir. 4. pour the mushroom soup over the top. 5. add nutmeg, salt, pepper and garlic powder and stir. 6. stir in cheese until melted. Makes 5 servings.
From recipes.sparkpeople.com


CREAMED SPINACH RECIPES | ALLRECIPES
2021-10-06 View Recipe. This creamed spinach gets a flavorful edge thanks to a homemade roux (simply mix equal parts butter and flour in a pan and slowly add water reserved from draining the spinach, whisk, and let simmer for 10-20 minutes). If you prefer a creamed spinach with a little more cream, add a bit of milk or heavy cream.
From allrecipes.com


SEARED SCALLOP RECIPES WITH SPINACH - THERESCIPES.INFO
Add spinach; cook until leaves soften and heat through, 1 to 2 minutes. Add soy sauce, sesame seeds and pepper to taste; toss to combine. Cover skillet; keep warm while Add soy sauce, sesame seeds and pepper to taste; toss to combine.
From therecipes.info


SEARED SCALLOPS WITH INDIAN SPINACH RECIPE
2019-04-29 Reduce heat to medium-low, and simmer until spinach releases its liquid to form a sauce, 5 to 8 minutes. Meanwhile, dry the scallops on paper towels and season both sides with salt and pepper. Heat remaining two tablespoons of oil in a large non-stick skillet over medium-high heat. When shimmering, add the scallops and cook until golden brown ...
From seriouseats.com


SCALLOPS OVER PARMESAN CREAMED SPINACH RECIPE | MYRECIPES
Directions. Step 1. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms, and saute until tender. Remove from heat, and set aside. Advertisement. Step 2. Drain spinach, and press between paper towels to remove excess moisture. Set aside.
From myrecipes.com


WOOLWORTHS CREAMED SPINACH RECIPE : THE BEST-EVER TRIPLE GREEN …
2021-10-29 Stuffed butternut squash recipes, vegetarian stuffed butternut squash. · add the spinach and nutmeg and allow the spinach to wilt. A healthy and delicious recipe for creamed spinach. Creamy spinach recipe by nooraan amod posted on 22 feb 2020. "name a better combo creamed spinach and butternut" Seven colours creamed spinach stuffed butternut ...
From cozyaccentchairs.galeborg.com


GARLIC SPINACH AND SEARED SCALLOPS - RECIPES
2018-06-18 Season scallops with salt & pepper. In a large skillet, heat olive oil & butter until it sizzles when a drop of water is added. Add scallops, giving each of them their own space. Cook 1-1/2-2 minutes on each side, turning only once, or until scallop is nicely browned. Remove from pan and set aside.
From honestcooking.com


TRIPLE SCALLOP DELIGHT WITH CREAMED SPINACH RECIPE - FOOD.COM
Feb 14, 2013 - 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.
From pinterest.co.uk


CREAMY LEMON PARMESAN SCALLOPS {INSANELY GOOD!} - THE RECIPE …
2020-01-09 Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 ½ minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate. Making the cream sauce: Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce.
From therecipecritic.com


STIR-FRIED SPINACH WITH SAUTéED SCALLOP - MY WOK LIFE
2011-02-09 Sprinkle some chicken powder on the scallops. Set aside. 2) On a large frying pan, heat oil and butter over medium fire. Place blanched scallops and sauté till both sides lightly browned. Dish up and set aside. 3) With the remaining oil in pan, sauté garlic till fragrant. Add in spinach and stir fry for 1 minute.
From mywoklife.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #seafood     #vegetables     #dietary     #low-carb     #scallops     #low-in-something     #shellfish     #greens     #spinach     #4-hours-or-less

Related Search