Triple Scallop Delight With Creamed Spinach Food

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

LOW CARB SEARED SCALLOPS WITH CREAMED SPINACH



Low Carb Seared Scallops with Creamed Spinach image

A step-by-step on how to get perfectly seared scallops with a fennel crust and a creamy low carb spinach side dish.

Provided by dorothy stainbrook

Categories     Main Course

Number Of Ingredients 13

16 large sea scallops
4 tsp olive oil (divided)
3 Tbsp. butter (unsalted)
1 Lg onion (chopped)
3 cloves garlic
1/2 cup dry sherry (Or dry white wine)
12 oz. spinach (Frozen in bag)
1 Tsp salt
1/4 tsp freshly ground black pepper
1/2 cup heavy cream
1/2 Tsp nutmeg
1/4 cup Grated parmesan cheese
1 tsp ground fennel (optional: can use smoked paprika)

Steps:

  • Drain the scallops, pat them as dry as you can with paper towels and set them aside to dry out further.
  • Melt 1 Tbsp butter and 2 Tbsp oil in a large skillet over medium heat. Add the chopped onions to the skillet and saute for about 5 min. Or until light brown and caramelized. Once onions are caramelized, add the minced garlic for about 30 seconds (do not burn)
  • 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 blended. Taste and add more seasoning if needed. Fold in the cheese and remove from heat.
  • Pat the scallops dry again with paper towels, getting them as dry as you can to take a good sear. Season them with salt and pepper and ground fennel (sometimes I use smoked paprika).
  • In a clean, large skillet,heat 2 Tbsp of oil over high heat until shimmering hot. Place half of the scallops in the skillet, starting with the 6:00 position and moving clockwise around the skillet. Cook them, undisturbed, until browned on the bottom (resist the temptation to pick them up and look or move them, they will come away from the pan easily once they are seared). Flip them (after about 2-3 minutes and continue to cook about 1 minute longer. Repeat with remaining scallops, adding (and heating)more oil to the skillet before searing if needed.
  • Serve over the spinach and enjoy.

Nutrition Facts : Calories 341 kcal, Carbohydrate 8 g, Protein 13 g, Fat 27 g, Sugar 1 g, ServingSize 1 serving

CREAMY GARLIC SCALLOPS



Creamy Garlic Scallops image

Creamy Garlic Scallops are just as good as restaurant scallops with minimal ingredients and maximum flavour! A silky, creamy garlic sauce with a hint of lemon coats crispy, buttery scallops! With only a handful of ingredients, you're minutes away from having the most incredible scallops on your dinner table!

Provided by Karina

Categories     Dinner

Time 10m

Number Of Ingredients 9

2 tablespoons olive oil
1 1/4 pounds (600 grams) scallops
2 tablespoons unsalted butter, (divided)
4-5 large garlic cloves, (minced (or 1 1/2 tablespoons minced garlic))
Salt and fresh ground black pepper (to taste)
1/4 cup dry white wine (or broth (optional))
1 cup heavy cream ((light, full fat or thickened cream. For a lower fat option, use evaporated milk))
1 tablespoon lemon juice
1/4 cup chopped parsley

Steps:

  • If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
  • Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
  • Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). 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 bring to a simmer for 2 minutes or until wine reduces by about half. Add cream and allow to simmer until slightly thickened.
  • Remove pan (skillet) from the heat; stir in lemon juice and add the scallops back into the pan to warm through slightly and garnish with parsley.
  • Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Nutrition Facts : Calories 316 kcal, Carbohydrate 7 g, Protein 18 g, Fat 22 g, SaturatedFat 10 g, Cholesterol 82 mg, Sodium 570 mg, ServingSize 1 serving

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.

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

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

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

SCALLOP SCAMPI



Scallop Scampi image

Scallops swap in for shrimp in this quick and easy scampi made with butter, garlic, lemon and parsley.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and freshly ground black pepper
12 ounces spaghetti
1 tablespoon vegetable oil
1 pound sea scallops, tough muscles on the side removed, patted dry
4 tablespoons (1/2 stick) unsalted butter
5 cloves garlic, minced
Juice of 2 lemons (about 1/3 cup)
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.
  • Heat the oil in a large skillet over medium-high heat. Sprinkle the scallops with salt and pepper. Add the scallops to the skillet, raise the heat to high and sear until golden brown and just firm, 1 to 2 minutes per side; transfer to a plate.
  • Return the skillet to medium-high heat, add the butter and garlic and cook, stirring constantly, until the garlic is lightly toasted, 2 to 3 minutes. Add the lemon juice and season with salt and pepper. Add the cooked pasta and parsley to the skillet and toss to combine. Add a little of the reserved pasta cooking water to help thin out the sauce so it evenly coats the pasta. Divide the pasta evenly into bowls and top each with some scallops.

PAN SEARED DIVER SCALLOPS



Pan Seared Diver Scallops image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 18

4 ounces porcinis
3 cipollinis
2 tablespoons clarified butter, plus 2 tablespoons
2 tablespoons vegetable oil
6 ounces diver scallops
Salt
Freshly ground black pepper
1 bunch baby spinach
1 tablespoon butter
2 ounces fingerling potatoes
Hot Bacon Vinaigrette, recipe follows
1 ounces smoked slab bacon
1/4 cup sliced shallots
1/2 cup sherry vinegar
1/2 ounce demi-glace
1/4 pound butter, softened
Salt
Freshly ground pepper

Steps:

  • Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside.
  • Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside.
  • Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides.
  • Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted.
  • Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter.
  • Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette.
  • In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper.

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

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

PASTA WITH SCALLOPS AND SPINACH



Pasta With Scallops and Spinach image

Make and share this Pasta With Scallops and Spinach recipe from Food.com.

Provided by Missyv482

Categories     One Dish Meal

Time 23m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces pappardelle pasta or 12 ounces other favorite pasta
1 tablespoon olive oil
1 lb sea scallops
1 garlic clove, minced
1 cup white wine, chicken broth or 1 cup clam juice
2 teaspoons butter
10 ounces spinach
1 cup cherry tomatoes
lemon wedge
toasted pine nuts

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, in medium-size skillet, heat oil until hot but not smoking; saute' scallops until cooked through, about 2 minutes on each side.
  • Remove scallops from pan.
  • Add garlic; cook 1 minute.
  • Add wine; cook until slightly reduced, about 2 minutes.
  • Stir in butter.
  • Add spinach, tomatoes. Cover and cook, stirring occasionally, just until spinach is wilted and tomatoes softened, about 2 to 3 minutes.
  • Combine drained pasta and spinach mixture.
  • Spoon onto plates, top with scallops.

Nutrition Facts : Calories 536.8, Fat 7.8, SaturatedFat 2.1, Cholesterol 42.5, Sodium 261.9, Carbohydrate 72.3, Fiber 4.8, Sugar 3.4, Protein 32.7

SCALLOPS WITH A CREAMY SAUCE.



scallops with a creamy sauce. image

great for dinner partys or dining with friends. this sauce could also be paired with other meats/fishes.

Provided by emily12345

Time 45m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • heat a little amount of oil in a pan
  • add the crushed garlic cloves and chopped shallots,until shallots are golden brown.
  • next add the cream and wine, lemon juice and parsley into the pan.keep on a low heat until starts bubbling then add seasoning.
  • Now in a frying pan but i little oil in, wait until the oil is hot and add the scallops cook well for about 1-2 minutes on both sides or until golden brown.
  • serve the scallops with the sauce and season again, serve with a warm bread baton

SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE



Scallops in Cream Sauce With Spinach Fettuccine image

This sounds really good. From the Alaska Seafood Marketing Institute. ETA: I finally made this and liked it. I made 2 appetizer servings, then discovered that my grandson doesn't like scallops, lol. I thought that the first serving I made was a tad bland. So took my grandson's portion and played with it a little bit. I added some gruyere cheese, a little fresh tarragon and a dash of nutmeg and really liked these additions.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

1 ounce mushroom, sliced
1/2 ounce butter
4 ounces scallops, thawed
4 ounces cream, sauce (below)
1 1/2 cups spinach fettuccine, cooked al dente
parmesan cheese, grated
parsley, chopped
1/4 cup shallot, minced
1 1/2 teaspoons garlic, minced
1 1/2 ounces butter
2 ounces dry vermouth
1 1/3 quarts heavy cream
1/2 ounce lemon juice
salt and white pepper

Steps:

  • Sauté mushroom 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 serving plate and top with creamed scallops.
  • Garnish with cheese and parsley.
  • Cream Sauce:
  • Sauté shallots and garlic in butter until transparent.
  • Deglaze pan with vermouth.
  • Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
  • Add lemon juice and season to taste with salt and pepper.
  • Serve over fettuccini.

Nutrition Facts : Calories 661, Fat 69, SaturatedFat 43, Cholesterol 251.8, Sodium 172.5, Carbohydrate 6.8, Fiber 0.1, Sugar 0.4, Protein 5.6

CREAMY SCALLOP PASTA



Creamy Scallop Pasta image

Creamy scallop pasta is a restaurant-quality pasta recipe loaded with succulent scallops in white wine cream sauce. So easy and delicious!!

Provided by Rasa Malaysia

Categories     Italian Recipes

Time 20m

Number Of Ingredients 14

1/2 lb. (0.6 kg) spaghetti
1 lb. (0.4 kg) sea scallops, rinse and pat dry with paper towels
Kosher salt
Ground black pepper
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 cup dry white wine or Japanese cooking sake
1/3 cup heavy whipping cream
1 1/2 tablespoons lemon juice
3/4 teaspoon salt or more to taste
Ground black pepper
1 tablespoon chopped parsley
lemon wedges, for serving

Steps:

  • Heat up a pot of water and cook the spaghetti until al dente, per the package instructions. Drain the spaghetti when they are cooked.
  • Season the scallops with salt and pepper. Heat up a skillet and add 1 tablespoon olive oil. Pan-sear the scallops on high heat until both surface turn brown. Remove the scallops from the skillet. Set aside.
  • Add the remaining olive oil into the pan and saute the garlic and crushed red pepper, about 10 seconds. Add the white wine, heavy whipping cream, lemon juice, salt and ground black pepper.
  • Transfer the spaghetti and scallops into the skillet, stir to mix well with the creamy sauce. Add the chopped parsley and serve immediately with lemon wedges.

Nutrition Facts : Calories 649 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 25 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1751 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

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

More about "triple scallop delight with creamed spinach food"

SCALLOP AND SHRIMP SCAMPI WITH SPINACH ... - COLAVITA RECIPES
scallop-and-shrimp-scampi-with-spinach-colavita image
Directions. 1. Bring a large pot of water to a rolling boil. Salt the water and add the Colavita Spinach Tagliatelle. Cook the pasta until al dente, about 7 …
From colavitarecipes.com
Servings 4
Estimated Reading Time 3 mins
Category Dinner
Total Time 25 mins


SEARED SCALLOPS WITH CREAMY SPINACH AND LEEKS - RECIPE ...
seared-scallops-with-creamy-spinach-and-leeks image
Pat the scallops dry and remove the side muscle if still attached. In a 12-inch nonstick skillet, heat 2 tsp. of the oil over medium heat until shimmering …
From finecooking.com
4.9/5 (13)
Category Main Course
Servings 4
Calories 420 per serving


CREAMY TUSCAN SCALLOPS - CAFE DELITES
creamy-tuscan-scallops-cafe-delites image
Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet …
From cafedelites.com


29 BEST SCALLOP RECIPES FOR EASY, ELEGANT DINNERS AT HOME ...

From epicurious.com
Estimated Reading Time 6 mins
Published 2015-05-14
  • Crispy Scallop Salad. Shallow-fried scallops get extra crispy on the outside when double-dredged in Old Bay–spiced cornmeal. Bonus: even with the crust, this scallop recipe is gluten-free.
  • Pan-Seared Scallops with Chorizo and Corn. Searing scallops in the amber-hued fat rendered from cooking chorizo results in a gorgeously caramelized crust and gives the shellfish a wonderfully smoky flavor.
  • Scallop Rice Bowls With Crunchy Spice Oil. The transformative power of our new favorite seedy, spicy, crunchy, garlicky oil is on full display in this dinner of simply seared scallops.
  • Seared Scallops with Mint, Peas, and Bacon. Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this 22-minute dinner. Get This Recipe.
  • Seared Scallops With Brown Butter and Lemon Pan Sauce. Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve. Get This Recipe.
  • Scallops With Herbed Brown Butter. This simple scallop recipes means the details matter. To get a perfect, golden-brown sear, your scallops need to be as dry as possible.
  • Grilled Scallops with Nori, Ginger, and Lime. To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
  • Seared Scallops With Pan Sauce. Seven ingredients and one skillet lead the way to home cooking that's as good as anything you'll eat in restaurants. This pan sauce adds garlic, lemon, and white wine to the mix; pick something tasty, since you can drink the rest of the bottle.
  • Scallop Crudo. When scallops are high quality, you don't have to cook them at all. But a little orange-soy sauce and mint never hurt. Get This Recipe.
  • Grilled Scallops with Creamed Corn. If you’re going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.


SEAFOOD DELIGHT CHINESE FOOD RECIPE: 8 WAYS TO HAVE THE ...

From allfoodandnutrition.com
  • Sweet and Sour Fish Fillet: This is a delicious recipe that has been perfected over the years in China. The ingredients include fish fillets, all-purpose flour, salt, eggs, cooking oil, water, cornstarch, sugar, vinegar, and red peppers.
  • Baked Shrimp with Cheese Recipe: cheesy shrimp recipe is a delicious meal that you will want to make again. The ingredients of this meal include cheese cubes (or you can substitute with grated Parmesan),
  • Steamed Salmon Recipe: This is an elegant dish that will leave your family feeling like they are on holiday at their favorite restaurant in China! The ingredients of this dish are salmon fillets (skin on),
  • Kung Pao Shrimp: This is a delicious recipe that you will want to make again and again! The ingredients of this meal include shrimp – peeled and deveined, salt, all-purpose flour,
  • Egg Drop Soup Recipe: This is a dish that will have you coming back again and again! The ingredients of this meal include chicken broth, half a boiled egg cut into small pieces, salt, and white pepper, cooking oil, cornstarch, white sugar.
  • Fried Shrimp Recipe: This recipe is a classic Chinese favorite that has been perfected for many years in China. The main ingredients of this delicious meal are shrimp – peeled and deveined,
  • Stir-Fried Baby Bok Choy Recipe: This tasty recipe contains baby bok choy, salt, vegetable oil for stir-frying, garlic cloves finely chopped, or ginger finely grated.
  • Stir-Fried Chinese Cabbage Recipe: This dish is tasty and contains fresh green cabbage (or Napa cabbage), cooking oil for sauteing, soy sauce, chicken bouillon granules dissolved in water to form a paste.


CURRIED SCALLOPS WITH SPINACH RECIPE - FOOD & WINE
Substituted full fat canned coconut milk for cream and a drained 16oz bag of frozen spinach for the fresh- it was delicious! Even the 2 year …
From foodandwine.com
5/5 (3)
Servings 4


SCALLOPS WITH CREAMED SPINACH & CHORIZO | KETODIET BLOG
Place the creamed spinach on a serving plate, or scallop shells if you have them. Top with scallops and chorizo. Drizzle with fresh lemon and garnish with black pepper and parsley. If using shells instead of serving plates, make sure to boil them for 2-3 minutes before adding any food on top.
From ketodietapp.com
Estimated Reading Time 5 mins


SCALLOPS OVER PARMESAN CREAMED SPINACH RECIPE | …
Coat skillet with cooking spray; place over medium-high heat until hot. Add scallops, and cook 3 minutes, turning scallops to lightly brown on all sides. Place scallops evenly over spinach mixture in gratin dishes; sprinkle with Parmesan cheese. Bake at 375° for 15 minutes or until thoroughly heated and lightly browned.
From myrecipes.com
Servings 4
Calories 203 per serving
Total Time 37 mins


CREAMY FETTUCCINE WITH SCALLOPS AND SPINACH | RECIPES | WW USA
Transfer the scallops to a plate. Wipe the skillet clean. Heat the remaining 1 teaspoon oil in the same skillet, then add the mushrooms, shallot, and soy sauce. Cook over medium heat, stirring occasionally, until the mushrooms are tender and browned, about 5 minutes. Stir in the fettuccine, white sauce, scallops, and spinach, tossing to coat well.
From weightwatchers.com
Cuisine Italian
Total Time 35 mins
Servings 4


MENU - TRIPLE 3 KINGS FOOD TRUCK & CATERING
Spirals with Spinach, Cream Sauce & Sun-Dried Tomato Pesto on a Spinach Wrap. Crostini Delight . Sourdough Bread topped with Strawberries, Brie & Basil. Main Dishes. Triple Crown Seafood. Fried Trio Choice of Shrimp, Scallops, Fish, Oysters, or Crab Cakes. Spaghetti Bugatti. Spaghetti topped with Trio Meat Sauce of shrimp, Italian Sausage, and Ground Beef. …
From triple3kings.com
Email [email protected]
Phone (904) 600-6324
Location 4266 Key Adam Drive Jacksonville, FL, 32218 United States


PAN SEARED SCALLOPS RECIPE WITH WILTED SPINACH - THE ...
Remove scallops to a plate and keep warm. Add 1 teaspoon of butter to the pan and repeat process with remaining scallops. Add olive oil to pan and swirl to coat. Add garlic and spinach to the pan and turn in pan for 1-2 minutes until wilted. Serve scallops over spinach. Squeeze fresh lemon over the top.
From dinner-mom.com
5/5 (3)
Total Time 20 mins
Category Main Course
Calories 136 per serving


9 ROSES - FOOD MENU
Shrimp, scallop, crab meat & squid with mixed vegetables. Served with steamed white rice. Triple Delight. $16.00. Shrimp, chicken & beef with mixed vegetables in hot garlic sauce. Served with steamed white rice. Hunan Deluxe. $16.00. Shrimp & Chicken with mixed vegetables in …
From ninerosesrestaurant.com


CNF CATERING - FOOD MENU
Delivery & Pick Up Options Available (Minimum order of 10 people per Item) Party Platters. $12.95 per person. MYO Tacos (beef, chicken, or veggie) Lettuce, tomato, cheese, sour cream/tortilla chips & salsa. MYO Fajitas (Grilled Chicken, Steak or Shrimp) Fajita veggies / tortilla chips & salsa. Appetizers.
From cnfcatering.com


TRIPLE DELIGHT RECIPES
Triple Delight Recipes 3 LAYERED CHOCOLATE DELIGHT DESSERT. an unusual, but very tasty dessert with three different layers. It can be served at home, or at a party. Provided by weekend cooker. Categories Low Protein. Time 45m. Yield 1 chocolate dessert, 12 serving(s) Number Of Ingredients 11. Ingredients; 1/2 cup chopped pecans: 1 cup flour: 1/2 cup butter, …
From tfrecipes.com


SCALLOPS IN CREAM SAUCE WITH SPINACH FETTUCCINE RECIPE ...
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


CREAMED SPINACH - MENU - HAWKSMOOR - LONDON
A Doddington Caesar Salad with anchovies and tasty bacon was quite good, and Creamed Spinach was clearly creamy. Large Roasted Field Mushrooms were good as well, but I found a large piece of white shell mixed in with them. Sweet Iced Tea was unusual tasting compared to that customarily served in the U.S., but still good.
From yelp.com


DELIGHT CREAM RECIPES | RECIPEBRIDGE RECIPE SEARCH
Triple Scallop Delight With Creamed Spinach. View Recipe. Login to Save. Cranberry Cream Delight. Cranberry Cream Delight. View Recipe. Login to Save. Frozen Ice Cream Delight. Frozen Ice Cream Delight. View Recipe. Login to Save. Oreo Ice Cream Delight. Oreo Ice Cream Delight. View Recipe. Login to Save. Judith's Rice Cream Delight . Judith's Rice …
From recipebridge.com


TRIPLE SCALLOP DELIGHT WITH CREAMED SPINACH BEST RECIPES
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 ...
From cookingtoday.net


SPICY TRIPLE DELIGHT CHINESE FOOD - FOOD AND CAKE
Spicy triple delight chinese food. Slice pork, shrimp, chicken sautéed with vegetable in spicy sauce. Not a bad dish in the bunch! Pint and quart with white rice. In wok or large frying pan over high heat. Spicy salted triple delight $ 25.95 add to cart dim sum is no delivery, and dim sum time is 9:00am to 3:00 pm everyday, the other time is no services. How …
From kedaiumma.com


TRIPLE SCALLOP DELIGHT WITH CREAMED SPINACH RECIPE - …
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.com


TAJ MAHAL INDIAN RESTAURANT - UBER EATS
Fresh chicken in a sauce made of coconut milk, yogurt, light cream with roasted cashews, and raisins. Served with basmati rice. Served with basmati rice. $13.95
From ubereats.com


TRIPLE DELIGHT CHINESE RECIPES
triple delight chinese food - good food clinic 2021-07-22 · Triple delight special $11.79 chicken, beef, shrimp, broccoli and chinese veg. Our restaurant offers a wide array of fine chinese dishes, ranging from traditional sesame chicken, triple delight, hunan shrimp to new style entrees such as imperial chicken, cashew double, hunan triple.
From tfrecipes.com


TRIPLE DELIGHT - MENU - RED PHOENIX HUNAN RESTAURANT - THE ...
However once my food arrived I was pleased with the Triple delight with succulent beef, fantastically juicy chicken & moist shrimp, with a side of dry, dry rice. The dish overall was fantastic but worth the wait? No. Upon repeat visits I might try different dishes & enjoy other foods here but for now my experience has been less than stellar. 2/5
From yelp.com


TRIPLE CHOCOLATE DELIGHT – OH MY! – WELCOME TO ROSEMARIE'S ...
Triple Chocolate Delight Chocolate Cake 3 Eggs 1/3 cup Vegetable Oil 1 box Chocolate Cake Mix 1 cup Milk 1/2 cup Mini Chocolate Chips, divided . Heat oven 325-degrees. Grease bottoms and sides of two 8- or 9-inch round dark; non-stick cake pans with shortening or margarine. In the bowl of a stand mixer fitted with a paddle, beat eggs with oil until foamy. Add …
From rosemarieskitchen.website


EASIEST CREAMED SPINACH RECIPE BY JEN1913
Mar 28, 2015 - Simple and delicious home cooked recipes for Potato Ham Scallop. Also find great recipes for ham, potato, and scallop
From pinterest.com


CREAMY TUSCAN SHRIMP AND SCALLOPS - THE BLOND COOK
Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes). Season with salt and pepper, if desired. Return shrimp and scallops to skillet and serve topped with cream sauce. Optional: serve over cooked pasta, if desired.
From theblondcook.com


SCALLOPS WITH SAUTéED SPINACH: SIMPLY IMPRESSIVE – BLUE ...
Scallops with Sautéed Spinach Serves 2 [can be doubled] For Scallops: 10 to 12 sea scallops [see Kitchen Notes] 1 teaspoon dried tarragon salt and freshly ground pepper, to taste flour 1 tablespoon olive oil 1/2 tablespoon unsalted butter, cut in pieces 1/2 cup brandy [optional, but recommended—see Kitchen Notes] For Spinach: 1 tablespoon olive oil 1/2 …
From blue-kitchen.com


Related Search