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Scallops with Spinach https://www.metro.ca/userfiles/image/recipes/Petoncles-epinards-1170.jpg PT10M PT05M PT6H15M
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.
6
5 1 5 5
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
Scallops with Spinach

Scallops with Spinach

Rate this recipe
1 Vote
  • Gluten-free
6
servings
0:10
Preparation
0:05
COOKING
6:15
TOTAL TIME
Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 10 oz
    (300 g)
    fresh scallops
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    AQUA STAR COOKED SHRIMP OR AQUA STAR RAW EZ PEEL SHRIMP OR NORWEGIAN FJORD SMOKED SALMON

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    $19.99 ea.

    26/30, 800 g or 16/20, 800 g or 400 g FROZEN

    AQUA STAR COOKED SHRIMP OR AQUA STAR RAW EZ PEEL SHRIMP OR NORWEGIAN FJORD SMOKED SALMON

    AQUA STAR COOKED SHRIMP OR AQUA STAR RAW EZ PEEL SHRIMP OR NORWEGIAN FJORD SMOKED SALMON

    $19.99 ea.

    26/30, 800 g or 16/20, 800 g or 400 g FROZEN

    IRRESISTIBLES CANADIAN SCALLOPS

    IRRESISTIBLES CANADIAN SCALLOPS

    $18.99 ea.

    20/40 SIZE, FROZEN, 340 g

    AQUA STAR COOKED SHRIMP OR AQUA STAR RAW EZ PEEL SHRIMP OR NORWEGIAN FJORD SMOKED SALMON

    AQUA STAR COOKED SHRIMP OR AQUA STAR RAW EZ PEEL SHRIMP OR NORWEGIAN FJORD SMOKED SALMON

    $19.99 ea.

    26/30, 800 g or 16/20, 800 g or 400 g FROZEN

  • 10 oz
    (300 g)
    fresh shrimp, shelled
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    COLOSSAL FRESH WATER SHRIMP

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    6/8 SIZE, STUFFED, MARINATED OR WITH GARLIC BUTTER FROZEN OR PREVIOUSLY FROZEN 3.31/100 g

  • 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
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    ATTITUDE SALADS

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    142 g PRODUCT OF U.S.A. SELECTED VARIETIES

Imprimer ma sélection

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.

Source : Metro

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