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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
  • 10 oz
    (300 g)
    fresh shrimp, shelled
    You might like:
    Flyer Deals  (2)
    PACIFIC WHITE SHRIMP SKEWER

    PACIFIC WHITE SHRIMP SKEWER

    $1.99 ea.

    FROZEN, 74 g

    AQUA STAR COOKED WITH SAUCE OR RAW SHRIMP

    AQUA STAR COOKED WITH SAUCE OR RAW SHRIMP

    $14.99 ea.

    FROZEN, 41 - 50 SIZE, 907 g

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

    PUREPAC WILD ONTARIO PICKEREL FILLETS

    $12.99 ea.

    FROZEN, 454 g

    DOM RESERVE HOT SMOKED FISH OR FISH CAKES

    DOM RESERVE HOT SMOKED FISH OR FISH CAKES

    $5.99 ea.

    FROZEN, 125 - 280 g SELECTED VARIETIES

  • 1/4 cup
    (60 mL)
    butter
    You might like:
    Flyer Deal  (1)
    GAY LEA SPREADABLES BUTTER

    GAY LEA SPREADABLES BUTTER

    $3.99 ea.

    227 g SELECTED VARIETIES

  • 4 cups
    (1 L)
    packed Spinach
    You might like:
    Flyer Deal  (1)
    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    $2.49 ea.

    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA

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.

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