Oven Baked Scallops With Spinach Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Butter9 Tablespoon
 Chopped shallots2 Tablespoon
 Bay scallops/Sea scallops cut in rounds2 Pound
 Vermouth3⁄4 Cup (12 tbs)
 Water1⁄2 Cup (8 tbs)
 Mushrooms1 Pound, sliced
 Lemon juice1 Teaspoon
 Spinach leaves1 Cup (16 tbs), stems removed, chopped
 Flour2 Tablespoon
 Egg yolk1
 Heavy cream1⁄2 Cup (8 tbs) (Use More If Needed)
 Bread crumbs1⁄2 Cup (8 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Butter2 Tablespoon, melted
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3183 Calories from Fat 1818

% Daily Value*

Total Fat 207 g317.8%

Saturated Fat 121 g604.9%

Trans Fat 0 g

Cholesterol 1212.5 mg

Sodium 3566.4 mg148.6%

Total Carbohydrates 63 g21.1%

Dietary Fiber 6.6 g26.5%

Sugars 11.5 g

Protein 249 g498.8%

Vitamin A 209.6% Vitamin C 39.8%

Calcium 163.8% Iron 191.2%

*Based on a 2000 Calorie diet

Directions

Melt 4 tablespoons butter in saucepan.
Saute the shallots for 1 minute.
Add the scallops.
Stir around.
Add vermouth and 1/2 cup water.
Simmer 5 minutes or until scallops have an opaque look.
Remove scallops.
Reduce juices to 3/4 cup.
Meanwhile, melt 3 tablespoons butter in skillet and add mushrooms, salt, pepper, and lemon juice.
Add spinach.
Toss mushrooms and spinach for 2-3 minutes.
Add juices, if any, to reduction.
Next, melt 2 tablespoons butter, stir in flour, and cook 1 minute.
Add the scallop juice reduction; whisk until thick.
With a fork, beat the egg yolk and heavy cream together.
Warm with a bit of the sauce and whisk this mixture into the sauce.
If too thick, thin with more cream, just to napping consistency.
Combine scallops and mushrooms and spinach mixture with cream mixture.
Place in an oval gratin dish.
Sprinkle top with bread crumbs and cheese and drizzle melted butter over.
Bake at 350° F until bubbly, about 15 minutes.
Place under broiler to brown, if desired.
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