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Scallops Over Creamed Spinach

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Ingredients
  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
Directions

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.

Recipe Summary

Method: 
Baked
Ingredient: 
Spinach

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