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Triple Scallop Delight With Creamed Spinach Recipe

Triple Scallop Delight With Creamed Spinach Recipe

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Triple Scallop Delight With Creamed Spinach

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Ingredients:

Serving

1 lb large scallop , 12 large pieces (4 servings)
10 oz baby spinach, washed
1/4 tsp nutmeg
2 tbsp grated parmesan cheese
1 tbsp jalapeno pepper, chopped up
4 tbsp flour
1/4 cup breadcrumbs
1/8 tsp dry oregano
1/8 tsp dry basil
1 egg, beaten
3 tbsp grated carrots
2 tbsp red onions, chopped finely
1 tbsp garlic, chopped
1/4 cup lemon juice
2 lemons, cut up into wedges
4 tbsp butter or 4 tbsp margarine
3 tbsp olive oil
3 pieces bacon, cut strips in half
1/4 cup heavy cream
1 cup half-and-half cream
salt & pepper

Directions:

In a food processor chop up the baby spinach into small leaves (do not puree) and set aside.
Combine the nutmeg, Parmesan cheese, jalapeño peppers and set aside.
Put in a small dish the chopped up onions and set aside.
On a flat plate put in 2 tablespoons flour and set aside.
On another flat plate put in the bread crumbs, add and mix in the oregano and basil, set aside.
In a small cup put in the beaten egg and set aside.
COOKING THE SCALLOPS:.
Heat 1 tablespoon margarine/butter & 1 tablespoon olive oil in a frying pan, dredge four scallops in the flour, then dip into the beaten egg, then into the bread crumbs and place in the frying pan, cook on one side until brown, turn and cook the second side (do not overcook); set aside on a big plate.
Place 1 tablespoon of margarine/butter, 1 tablespoon olive oil and garlic in the same frying pan, add four scallops and fry on one side, turn over, add 1 tablespoon lemon juice, cook on one side until brown, turn and cook the second side (do not overcook); set aside on the big plate.
Place bacon strips in the same frying pan, cook until almost done (do not over cook), then set aside. In the same frying pan add four scallops and fry on one side until brown, turn and cook the second side (do not overcook), next wrap the four scallops with the bacon strips (using toothpicks); set aside on the big plate.
COOKING THE CREAMED SPINACH:.
In a pot add 2 tablespoons margarine/butter and 1 tablespoon olive oil, add 2 tablespoons flour and whisk until smooth, add the heavy cream and half & half cream a small amount at a time (whisking) until you have a smooth consistency.
Next add the reserved nutmeg, Parmesan cheese, jalapeño peppers, 1 tablespoon lemon juice and stir.
Next add the spinach, stir and then remove immediately from the heat, add the red onions, salt & pepper to taste, and set aside.
Finally step is to add some creamed spinach to individual plates, add one each of the three types of scallops on top, sprinkle with some grated carrots, add a little lemon juice on scallops and place lemon wedges on the side, heat the plate in a microwave oven for about 30 seconds just to warm up. Serve and enjoy!
NOTE: You can also add some cooked Russet or Yukon seasoned potatoes on the plate as well.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	820.16 Kcal (3434 kJ)
Calories from fat	532.31 Kcal
		% Daily Value*
Total Fat	59.15g	91%
Cholesterol	205.2mg	68%
Sodium	1243.19mg	52%
Potassium	853.15mg	18%
Total Carbs	51.82g	17%
Sugars	1.5g	6%
Dietary Fiber	3.12g	12%
Protein	23.6g	47%
Vitamin C	31.4mg	52%
Vitamin A	0.2mg	7%
Iron	4.4mg	24%
Calcium	234.6mg	23%

Amount Per 100 g
Calories	219 Kcal (917 kJ)
Calories from fat	142.14 Kcal
		% Daily Value*
Total Fat	15.79g	91%
Cholesterol	54.79mg	68%
Sodium	331.97mg	52%
Potassium	227.81mg	18%
Total Carbs	13.84g	17%
Sugars	0.4g	6%
Dietary Fiber	0.83g	12%
Protein	6.3g	47%
Vitamin C	8.4mg	52%
Vitamin A	0.1mg	7%
Iron	1.2mg	24%
Calcium	62.6mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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