Chicken Scallops With Spinach And Blue Cheese Food

PAN SEARED SCALLOPS WITH BLEU CHEESE SAUCE

Steps:

• Make the sauce first. It is a basic Bechamel sauce with cream enrichment. Melt 2 Tbsp Butter in a saucepan over medium heat, add 3 Tbsp flour, stirring constantly. Cook 3 minutes without browning flour. Whisk in 3 Cups milk and bring to a slow boil while stirring. Add salt and nutmeg. Cook until it reduces down enough to coat the back of a spoon, add the Bleu cheese and let it melt. Add a few drops of Lemon juice, salt, and White pepper to taste. Add a little cream for extra flavor and put in an oven set on 'warm'.
• Peel the sweet potatoes and grate them, these are deep fried in the vegetable oil for only 30 seconds or so, until they change color. You can salt them slightly before frying.Pull them out of the pot with a spider or slotted spoon and dry them on paper towels.
• The Scallops should be cooked in a hot pan, preferably cast iron, get it good and hot over medium high heat, add the Olive oil, let it heat for half a minute or so and add the Scallops that you have seasoned with Salt, Pepper, And Paprika. Cook about 3-4 minutes per side until the color and doneness is to your preference.
• To plate, lay down the Scallops, cover with the Bleu cheese sauce, and top with some deep fried grated sweet potato. Garnish as you wish, garlic mashed potatoes goes quite well with this as does a good white wine. Enjoy!

CREAMY TARRAGON SCALLOPS WITH SPINACH & SMASHED POTATOES

Steps:

• Boil until potatoes are tender, about 8 minutes.
• Drain.
• Return to pot.
• Smash potatoes.
• Stir in 1 tablespoons butter. Stir in Half and Half and ½ teas. tarragon into warm smashed potatoes.
• Season to taste with salt and pepper.
• Set aside and keep warm.
• Steam spinach leaves and keep warm.
• Melt 2 tablespoons butter in cast iron or heavy skillet over medium-high heat.
• Dry scallops and sprinkle with salt and pepper.
• Add scallops; sauté until just opaque in center, about 2 minutes per side.
• Transfer to plate; tent with foil.
• Reserve juices in skillet.
• Sauté onions in skillet until softened; add garlic, then wine.
• Deglaze skillet.
• Simmer over medium heat until absorbed, about 2 minutes. Reduce heat to MED-LOW.
• Stir in about 1/2 cup Half and Half and 1 teas. tarragon; simmer 1-2 minute to thicken.
• Season sauce to taste with salt and pepper.
• To serve: Divide and place steamed spinach on top smashed potatoes on two warmed plates.
• Divide scallops and place on spinach.
• Divide sauce over all.

CHICKEN BREAST STUFFED WITH SPINACH BLUE CHEESE AND BACON

Steps:

• Cook bacon until crisp. I prefer to use an indoor grill. Bacon can also be cooked in a skillet over medium-high heat, or the microwave at about 1 minute per slice. Drain on paper towels, and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the spinach and blue cheese. Crumble in the bacon, and stir to distribute.
• Lay the chicken breast halves out on a clean surface, and distribute the spinach mixture evenly onto the centers of them. Fold the chicken over the filling, and secure with toothpicks. Stir together the flour, salt and pepper on a dinner plate. Roll the chicken in the flour to coat.
• Heat the oil in a skillet over medium-high heat. Quickly brown each piece of chicken on top and bottom. Remove to a lightly greased baking dish, and cover with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven, until chicken juices run clear, and filling is hot.

CHICKEN SCALLOP

Steps:

• Cook rice according to package.
• Cook chopped onions and green peppers, in butter until tender.
• In large bowl, combine stuffing mix with broth, stir in eggs and celery soup.
• Add Chicken, cooked rice and onion and green pepper mixture. Mix well.
• Divide into 2 greased 9x13 pans.
• Bake @ 325 for 30-40 minutes.
• While baking prepare sauce.
• In sauce pan combine chicken soup, sour cream and milk.
• Heat and stir until smooth, but DO NOT BOIL.
• Spoon sauce of cut squares.

SCALLOPS AND SPINACH WITH PARMESAN SAUCE

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.