Sometimes I like to make something that's not quick and easy. Sometimes I like to make something that is luxurious and fancy and makes me feel like I'm eating out.
The hubs and I were in the mood for scallops last weekend and they had some beautiful ones at the market. We got enough for 4 scallops each and then added about 6 shrimp each that we had in the freezer at home.
This took a little time but it came out so delicious and was so regal looking and restauant quality.
Let's call this Baked Scallops with Spinach.
Ingredients/Directions for each item
2 large pacakges of spinach, stems trimmed, cleaned.
3 cloves of garlic
1 tsp. olive oil
salt and pepper to season spinach.
Heat oil in skillet and add garlic and sautee spinach until it is cooked down. Remove and drain for most moisture to be removed. Add the spinach to the bottom of each baking dish
4 large scallps per serving
6 shrimp peeled and cleaned per serving
Clean all of the seafood. Place on top of the spinach in each baking dish.
1 cup heavy whipping cream
salt and pepper to season
garlic powder to season
1/4 cup parmesan cheese
In a saucepan add the whipping cream and seasoning and simmer to thicken. Then add the cheese and let it get melty.
Place the baking dishes on a cooking sheet and place in the oven on Hi broil until scallops are most of the way cooked. Then flip the scallops over - if they are HUGE - to get the other side. You may need to take your turkey baster and squeeze out some of the liquid from the spinach that comes out. when the scacllops are most tof the way cooked through add some of the sauce on top of each baking dish. Then top with some breadcrumbs, about 2-3T each dish.
In the last 30-60 seconds add a sprinkle of parmesan on top of the bread crumbs.
Plate the baking dishes and serve.
We served with a side of spaghetti squash.
DELICIOUS!!!
1 comment:
This is so easy I may have to try it, Steph. Greg is a huge fan of scallops, me not so much, but this is easy enough to put together for him one night for sure!
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