Scalloped Spinach Recipe 45

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SCALLOPED SPINACH RECIPE - (4/5)

Provided by á-1481

Number Of Ingredients 8



Scalloped Spinach Recipe - (4/5) image

Steps:

  • 1.) Add all ingredients to spinach, except bread crumbs. Mix together and pour into a greased 1 qt. baking dish. 2.) Cover with bread crumbs. Bake at 350º for 30 mins.

1 pkg. frozen spinach cooked
2 tbsp. chopped onion
2 beaten eggs
1/2 cup milk
1/2 cup grated cheese
1/2 tsp salt
1/8 tsp pepper
1/2 cup buttered bread crumbs

SCALLOPS AND SPINACH OVER PASTA

This is one of my New England favorites. This tasty recipe is delicious , low in fat, and well balanced.

Provided by Kim Robichaud

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 12

Number Of Ingredients 9



Scallops and Spinach over Pasta image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a medium skillet, saute spinach in olive oil until heated through. Add lemon juice, garlic powder and water.
  • Add scallops and cook for 3 minutes or until done. Be careful not to overcook. Season with salt and pepper to taste.
  • Place strained spaghetti in dish and place the scallops and sauce on top. Serve with grated Parmesan cheese.

Nutrition Facts : Calories 228.1 calories, Carbohydrate 24.8 g, Cholesterol 38.9 mg, Fat 3 g, Fiber 1.6 g, Protein 24.2 g, SaturatedFat 0.6 g, Sodium 227.4 mg, Sugar 0.9 g

12 ounces spaghetti
3 pounds bay scallops, raw
1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ cup water
garlic powder to taste
salt and pepper to taste
¼ cup grated Parmesan cheese

BAY SCALLOPS WITH SPINACH AND GARLIC

Provided by Molly O'Neill

Categories     dinner, easy, quick, main course

Time 10m

Yield Four servings

Number Of Ingredients 9



Bay Scallops With Spinach and Garlic image

Steps:

  • Heat 1 teaspoon of oil in a large pot over medium heat. Add the garlic and lemon zest and cook, stirring constantly, for 20 seconds. Add the spinach and toss from time to time until wilted. Drain off the liquid and season with 1 teaspoon of salt and pepper. Keep warm.
  • Heat 1 teaspoon of oil in a large nonstick skillet over medium heat. Add the scallops and sauté until just cooked through, about 1 minute. Remove the scallops from the pan and add the lemon juice and wine. Cook, scraping the bottom of the pan, for 15 seconds.
  • Remove from heat, toss in the scallops and season with the remaining salt and pepper to taste. Place a mound of spinach in the center of 4 plates and surround with scallops. Serve immediately.

Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 858 milligrams, Sugar 1 gram, TransFat 0 grams

2 teaspoons olive oil
3 large cloves garlic, peeled and minced
1 teaspoon grated lemon zest
2 pounds fresh spinach, stemmed and washed but not dried
2 teaspoons kosher salt
Freshly ground pepper to taste
1 pound bay scallops
2 tablespoons fresh lemon juice
1/4 cup white wine

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