Scallop-Spinach Spread

Name: Scallop-Spinach Spread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 7
Cuisine: Global
Ingredients: 2 teaspoons butter; 227 grams package cream cheese, softened; 340 grams bay or sea scallops; 2 teaspoons seafood seasoning, divided; 118 milliliters sour cream; 283 grams package frozen chopped spinach, thawed and squeezed dry; 118 milliliters shredded Swiss or white Cheddar cheese

Scallop-Spinach Spread

Scallop-Spinach Spread requires roughly 30 minutes from start to finish. This condiment has 231 calories, 8g of protein, and 21g of fat per serving. This recipe serves 7. It is a good option if you're following a gluten free, primal, and vegetarian diet. If you have seafood seasoning, cream cheese, sea scallops, and a few other ingredients on hand, you can make it.

Instructions

Sprinkle scallops with 3/4 teaspoon seafood seasoning. Melt butter in a large nonstick skillet over medium-high heat; saut scallops 3 minutes or until opaque.

Ingredients you will need

Seafood Seasoning

Scallops

Butter

Equipment you will use

Frying Pan

Remove scallops with a slotted spoon. Finely chop when cool enough to handle.

Ingredients you will need

Scallops

Equipment you will use

Slotted Spoon

Beat cream cheese and sour cream at medium speed with an electric mixer until creamy.

Ingredients you will need

Cream Cheese

Sour Cream

Equipment you will use

Hand Mixer

Add cheese, remaining 3/4 teaspoon seafood seasoning, and spinach. Beat at low speed just until blended. Stir in scallops.

Ingredients you will need

Seafood Seasoning

Scallops

Spinach

Cheese

Spoon mixture into a lightly greased 4-cup baking dish.

Equipment you will use

Baking Pan

Sprinkle with seafood seasoning, if desired.

Ingredients you will need

Seafood Seasoning

Bake at 375 for 20 minutes or until bubbly.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2teaspoons

butter 227grams

package cream cheese, softened 340grams

bay or sea scallops 2teaspoons

seafood seasoning, divided 118milliliters

sour cream 283grams

package frozen chopped spinach, thawed and squeezed dry 118milliliters

shredded Swiss or white Cheddar cheese

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.