Scallops Over Creamed Spinach
|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)|
|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.