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.
Remove scallops with a slotted spoon. Finely chop when cool enough to handle.
Beat cream cheese and sour cream at medium speed with an electric mixer until creamy.
Add cheese, remaining 3/4 teaspoon seafood seasoning, and spinach. Beat at low speed just until blended. Stir in scallops.
Spoon mixture into a lightly greased 4-cup baking dish.
Sprinkle with seafood seasoning, if desired.
Bake at 375 for 20 minutes or until bubbly.
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.
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.