Scalloped Pumpkin And Spinach Food

SHEET PAN SCALLOPED SWEET POTATOES

Steps:

• Preheat the oven to 450 degrees F. Grease an 18-by-13-inch sheet pan with the butter.
• Put the cream, salad dressing spread, thyme, cayenne, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, then turn off the heat.
• Thinly slice the potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange half of the potato slices in a single, overlapping layer on the prepared sheet pan and sprinkle with salt and half of the Parmesan. Top with the remaining potato slices and sprinkle with salt. Drizzle the hot cream mixture over the potatoes.
• Cover the pan with foil and bake until the potatoes are tender when pierced with a paring knife, about 20 minutes. Carefully remove the foil and sprinkle the potatoes with the Gruyere and remaining Parmesan. Cook, uncovered and rotating the pan halfway through, until the potatoes are very brown and crusty on top, 15 to 20 minutes more.

SCALLOPED SPINACH

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.

BAY SCALLOPS WITH SPINACH AND GARLIC

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.

SCALLOPS AND SPINACH OVER PASTA

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.