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Scallops with Spinach
2013-08-06
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
Metro
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
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![]()
Gluten-free
6
servings
0:10
Preparation
0:05
COOKING
6:15
TOTAL TIME
Ingredients
-
10 oz
(300 g)fresh scallopsYou might like:
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Flyer Deal
(1)
IRRESISTIBLES NOVA SCOTIA JUMBO RAW SCALLOPS
$16.99 ea.
340 g, FROZEN
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10 oz
(300 g)fresh shrimp, shelledYou might like:
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IRRESISTIBLES COOKED PACIFIC WHITE SHRIMP RING
$9.99 ea.
312 g, FROZEN
ROCK HARBOUR EXTRA LARGE COOKED PACIFIC WHITE SHRIMP
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26 - 30 SIZE, 340 g FROZEN
IRRESISTIBLES COOKED DOUBLE SHRIMP RING
$14.99 ea.
567 g, FROZEN
IRRESISTIBLES COOKED PACIFIC WHITE SHRIMP RING
$6.99 ea.
284 g, FROZEN
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 stackYou might like:
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Flyer Deal
(1)
FRESH STUFFED ATLANTIC SALMON TOURNEDOS OR ROASTS
$13.99 /lb
3.09/100 g
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1/4 cup
(60 mL)butterYou might like:
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Flyer Deal
(1)
LACTANTIA EUROPEAN STYLE BUTTER
$4.99 ea.
250 g, SELECTED VARIETIES
5 AIR MILES® Bonus Miles
-
4 cups
(1 L)packed SpinachYou might like:
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Flyer Deal
(1)
ATTITUDE SALADS
$3.49 ea.
128 - 142 g PRODUCT OF U.S.A. SELECTED VARIETIES
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.
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