Best 3 Bay Scallops With Spinach Garlic Recipes
Indulge in a culinary delight with our versatile bay scallops, spinach, and garlic recipes. These succulent morsels of the sea pair perfectly with the earthy notes of spinach and the aromatic pungency of garlic, creating a symphony of flavors that will tantalize your taste buds. Whether you prefer a quick and easy skillet dish, a creamy and comforting soup, or a flavorful pasta creation, we have a recipe to satisfy your cravings. Discover the culinary wonders that await you as you explore our collection of bay scallop recipes, each one a testament to the harmonious blend of these three culinary gems.
Check out the recipes below so you can choose the best recipe for yourself!
SCALLOPS WITH WILTED SPINACH
Two of my favorite foods are bacon and seafood. In this dish, I get them together with white wine, shallots and baby spinach. Serve with bread to soak up the tasty broth. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary., Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm., Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.
Nutrition Facts : Calories 247 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 964mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 26g protein.
BAY SCALLOP GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
SCALLOPS AND SPINACH OVER PASTA
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
Tips:
- Choose fresh, high-quality scallops. Look for scallops that are plump and have a slightly sweet smell. Avoid scallops that are slimy or have a strong fishy odor.
- Rinse the scallops thoroughly before cooking. This will help to remove any grit or sand.
- Pat the scallops dry before cooking. This will help them to brown evenly.
- Season the scallops with salt and pepper before cooking. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Cook the scallops over medium-high heat. This will help to sear the outside of the scallops while keeping the inside tender and juicy.
- Do not overcook the scallops. Overcooked scallops will be tough and chewy.
- Serve the scallops immediately. Scallops are best when served hot and fresh.
Conclusion:
Bay scallops are a delicious and versatile seafood that can be cooked in a variety of ways. They are a good source of protein, omega-3 fatty acids, and other nutrients. This recipe for bay scallops with spinach and garlic is a simple and flavorful way to enjoy this healthy seafood.
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