Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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
    You might like:

    Flyer Deal  (1)
    IRRESISTIBLES NOVA SCOTIA JUMBO RAW SCALLOPS

    IRRESISTIBLES NOVA SCOTIA JUMBO RAW SCALLOPS

    $16.99 ea.

    340 g, FROZEN


  • 10 oz
    (300 g)
    fresh shrimp, shelled
    You might like:

    Flyer Deals  (5)
    IRRESISTIBLES COOKED PACIFIC WHITE SHRIMP RING

    IRRESISTIBLES COOKED PACIFIC WHITE SHRIMP RING

    $9.99 ea.

    312 g, FROZEN


    ROCK HARBOUR EXTRA LARGE COOKED PACIFIC WHITE SHRIMP

    ROCK HARBOUR EXTRA LARGE COOKED PACIFIC WHITE SHRIMP

    $7.99 ea.

    26 - 30 SIZE, 340 g FROZEN


    IRRESISTIBLES COOKED DOUBLE SHRIMP RING

    IRRESISTIBLES COOKED DOUBLE SHRIMP RING

    $14.99 ea.

    567 g, FROZEN


    IRRESISTIBLES COOKED PACIFIC WHITE SHRIMP RING

    IRRESISTIBLES COOKED PACIFIC WHITE SHRIMP RING

    $6.99 ea.

    284 g, FROZEN


    AQUA GEMS BANG BANG SHRIMP

    AQUA GEMS BANG BANG SHRIMP

    $6.99 ea.

    340 g, FROZEN


  • 2 Tbsp.
    (15 mL)
    15% table cream
  • 10
    leaves of tarragon, chopped
  • 1/3 cup
    (80 mL)
    fish stack
    You might like:

    Flyer Deal  (1)
    FRESH STUFFED ATLANTIC SALMON TOURNEDOS OR ROASTS

    FRESH STUFFED ATLANTIC SALMON TOURNEDOS OR ROASTS

    $13.99 /lb

    3.09/100 g


  • 1/4 cup
    (60 mL)
    butter
    You might like:

    Flyer Deal  (1)
    5 BONUS Reward Miles when you buy 1
    LACTANTIA EUROPEAN STYLE BUTTER

    LACTANTIA EUROPEAN STYLE BUTTER

    $4.99 ea.

    250 g, SELECTED VARIETIES

    5 AIR MILES® Bonus Miles


  • 4 cups
    (1 L)
    packed Spinach
    You might like:

    Flyer Deal  (1)
    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.