Parmesan Scallops With Spinach Alfredo
|Alfredo sauce mix||1 1⁄2 Ounce (1 Package Such As Knorr)|
|Fat free milk||2 Cup (32 tbs)|
|Sliced fresh mushrooms||3 Cup (48 tbs)|
|Fresh spinach||10 Ounce, trimmed (1 Package)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Dried italian seasoning||3⁄4 Teaspoon|
|Sea scallops||1 1⁄2 Pound|
1. Prepare sauce mix according to package directions using 2 cups fat-free milk, keep warm.
2. Coat a Dutch oven with cooking spray,- place over medium-high heat until hot. Add mushrooms, saute 5 minutes or until tender. Reduce heat to medium. Add spinach, and saute just until spinach wilts. Remove pan from heat, and stir in alfredo sauce.
3. Combine Parmesan cheese and Italian seasoning in a pie plate or shallow dish, stir well. Dredge scallops in cheese mixture. Place a large nonstick skillet over medium-high heat until hot. Coat 1 side of half of scallops with cooking spray. Add scallops to pan, cooking spray side down, cook 3 minutes or until golden. Coat tops of scallops with cooking spray, turn scallops over, and cook 2 minutes or until done. Remove scallops from pan, keep warm. Repeat procedure with remaining scallops.
4. Spoon spinach mixture into shallow bowls, and top evenly with scallops.