Recipe #1170
Scallops with Spinach
| Preparation: | 10 min |
| Marinating/Waiting: | 6 h |
| Cooking: | 3 min |
| Total: | 6 h 13 min |
6
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 10 oz.( 300 g.) fresh scallops
- 10 oz. (300 g.) fresh shrimp, shelled
- 2 Tbsp. (15 mL) 15% table cream
- 10 leaves of tarragon, chopped
- 1/3 cup (80 mL) fish stack
- 1/4 cup (60 mL) butter
- 4 cups (1 L) packed spinach
Preparation
Trim scallops and cut in half.
Put seafood in 1 Tbsp. (15 mL) cream, add tarragon and marinate about 6 hours in the refrigerator.
Drain seafood and pat dry .
In a saucepan, bring fish stack to a boil and steam seafood 2 to 3 minutes; Remove seafood with a slotted spoon and set aside.
Reduce cooking juices, add 1 Tbsp. (15 mL) cream and bring to a boil.
Reduce heat, whisk butter into the sauce; strain.
Return sauce to pan; add into seafood and reheat.
Serve seafood sauce in a bed of spinach.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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