Related Recipes
METRO Logo
METRO Logo
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro Arthur W. & Hwy. 61Your Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
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
-
Gluten-free
6
servings
0:10
Preparation
0:05
COOKING
6:15
TOTAL TIME
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.
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.
