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Scallops Over Creamed Spinach

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  Sliced fresh mushrooms 1 Cup (16 tbs)
  Light cream cheese 1⁄3 Cup (5.33 tbs), softened (Tub Style)
  Skim milk 3 Tablespoon
  Low fat pesto parmesan salad dressing 2 Tablespoon (Such As Maple Grove Farms)
  Pepper 1⁄4 Teaspoon
  Frozen chopped spinach 10 Ounce, thawed, drained, and squeezed dry (1 Package)
  Sea scallops 1 Pound
  Grated parmesan cheese 1 1⁄2 Tablespoon

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 761 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.7%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol 179.4 mg59.8%

Sodium 4657.3 mg194.1%

Total Carbohydrates 50 g16.6%

Dietary Fiber 7.2 g28.7%

Sugars 17.8 g

Protein 109 g218%

Vitamin A 539% Vitamin C 159.3%

Calcium 96% Iron 54.5%

*Based on a 2000 Calorie diet

Scallops Over Creamed Spinach Recipe