Scallops and Spinach With Parmesan Sauce |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Delicious! The spinach wilts as the sauce is drizzled over. The hot/cold mix makes a nice texture. Changed to our tastes from B H & G. Ingredients:
6 cups spinach |
4 small tomatoes (cut into chunks or wedges) or 4 small yellow tomatoes (cut into chunks or wedges) |
1 lb large scallop |
3 tablespoons butter or 3 tablespoons margarine |
2 garlic cloves, smashed |
1/4 teaspoon cayenne pepper |
1 tablespoon all-purpose flour |
3/4 cup half-and-half or 3/4 cup light cream |
1/3 cup grated parmesan cheese |
Directions:
1. Preheat broiler.
2. Divide spinach among four individual plates.
3. Arrange tomatoes on top of spinach, set aside.
4. Arrange scallops on the unheated rack of a broiler pan, set aside.
5. Melt butter or margarine in a small saucepan, stir in garlic and pepper.
6. Remove from heat.
7. Brush half of the butter mixture on scallops.
8. Broil scallops 4 inches from heat for 8 minutes or till opaque, turning once.
9. It desired, for easier turning, thread scallops on metal skewers before broiling.
10. Meanwhile, return saucepan to heat, whisk flour into remaining butter mixture.
11. Add half and half or light cream and cheese, cook and stir till thickened and bubbly.
12. Cook and stir for 1 minute more.
13. Arrange scallops on top of tomatoes and spinach on plates, drizzle with sauce.
14. Serve at once.
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