Scallops Over Creamed Spinach Recipe
Ingredients
| Mushrooms | 1 Cup (16 tbs), sliced | |
| 1/3 cup tub-style light cream cheese, softened | ||
| Skim milk | 3 Tablespoon | |
| Pesto | 2 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Frozen chopped spinach package | 1 , squeezed | |
| Sea scallops | 1 pound | |
| Parmesan cheese | 1 1/2 Tablespoon, grated | |
Directions
1. Preheat oven to 375°.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms; saute until tender. Drain in a colander; set aside.
3. Combine cream cheese and next 3 ingredients in a bowl; beat at medium speed of a mixer until smooth. Stir in mushrooms and spinach. Spoon mixture into 4 individual gratin dishes coated with cooking spray; set aside.
4. Recoat skillet with cooking spray; place over medium-high heat until hot. Add scallops; saute 3 minutes. Spoon scallops evenly over spinach mixture in gratin dishes; sprinkle evenly with Parmesan cheese. Bake at 375° for 15 minutes or until thoroughly heated and lightly browned.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms; saute until tender. Drain in a colander; set aside.
3. Combine cream cheese and next 3 ingredients in a bowl; beat at medium speed of a mixer until smooth. Stir in mushrooms and spinach. Spoon mixture into 4 individual gratin dishes coated with cooking spray; set aside.
4. Recoat skillet with cooking spray; place over medium-high heat until hot. Add scallops; saute 3 minutes. Spoon scallops evenly over spinach mixture in gratin dishes; sprinkle evenly with Parmesan cheese. Bake at 375° for 15 minutes or until thoroughly heated and lightly browned.
Chef
