Scallops with Mushrooms and Spinach
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 lb bay scallps or 20 sea scallopssalt and pepper1/4 cup flour2 tbsp. olive oil4 tbsp. unsalted butter1 cup chopped shallots8 ounces mushrooms1/2 cup white wine8 oz. fresh baby spinach2 tbsp. grated parm cheese
Preheat oven to 275. Pat scallops dry and season them with salt and pepper. Toss scallops in the flour and shake off excess. Heat 2 tbsp olive oil in large saute pan. When the oil is very hot, and half the scallops and saute on one side without moving unitl they are browned, about 3 mins. Turn the scallops and cook for about 2 mins more so they are a little raw inside. Transfer them to a heatproof platter and keep warm is oven. Reapeat with the remaining scallops.
elt the butter in pan and add shallots. Cook over med, heat for 2 misn. Add mushrooms and cook for 4 mins, turning often until borwn and tender. Add the wine and scrape up brown bits with wooden spoon. Cook for 2 mins to reduce wine.
Add the spinach to the pan in handfuls so some of it wilt before adding more. When all spinach is wilted, add to the scallops in oven. Sprinkle with parm cheese and bake for 3 mins.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBDM59.
elt the butter in pan and add shallots. Cook over med, heat for 2 misn. Add mushrooms and cook for 4 mins, turning often until borwn and tender. Add the wine and scrape up brown bits with wooden spoon. Cook for 2 mins to reduce wine.
Add the spinach to the pan in handfuls so some of it wilt before adding more. When all spinach is wilted, add to the scallops in oven. Sprinkle with parm cheese and bake for 3 mins.
Number of Servings: 4
Recipe submitted by SparkPeople user BARBDM59.
Nutritional Info Amount Per Serving
- Calories: 329.7
- Total Fat: 19.3 g
- Cholesterol: 68.5 mg
- Sodium: 194.7 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 0.6 g
- Protein: 21.2 g
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