Scallops and Spinach Casserole
From sparow64 16 years ago
- 45 minutes to make
- Serves 6
This is from a local cookbook produced by a neighborhood women's club. Great recipe. I have modified somewaht, and I also add the optional veggies not in the origianl recipe.
Ingredients
- CASSEROLE: shopping list
- 2 (10 oz) boxes of frozen, chopped spinach, thawed and drained shopping list
- 1 t worcestershire shopping list
- seasoned salt shopping list
- garlic pepper shopping list
- 1 T garlic shopping list
- ** optional, 1/2 red pepper chopped, 1/2 white onion chopped, small can mushrooms, drained shopping list
- 1 lb fresh scallops shopping list
- 1/2 c white wine shopping list
- MORNAY SAUCE shopping list
- 2 1/2 T butter shopping list
- 3 1/2 T flour shopping list
- 2 c Hot milk shopping list
- 1/2 - 1 c parmesan cheese shopping list
How to make it
- CASSEROLE
- Preheat oven to 425
- Lightly butter a casserole dish
- Cook spinach - and optional veggies - in 2 T butter, seasoned salt, garlic pepper, worcestershire and garlic until dry, about 20-30 minutes
- *While spinach is cooking, make Mornay Sauce and set aside
- Put in prepared casserole dish
- Poach scallops in 1/2 c white wine
- Drain
- Place on top of spinach
- Pour 1 1/2-2 c Mornay Sauce over scallops and spinach
- Top with Parmesan Cheese
- Bake until browned and heated through, about 20 minutes
- MORNAY SAUCE
- Cook Butter and flour together for 2 minutes, stiffing constantly.
- The mixture should foam up and just start to get some color
- Add hot milk and stir to blend and thicken a little bit
The Rating
Reviewed by 6 people-
Wouldn't this be a beautiful dish for lunch with friends?! Think I'll make this in 2 weeks when Judy visits from MD!
crabhappychick
in Pittsburgh loved it
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Wow is right - this is a definite winner!
mrspotatohead
in Minneapolis loved it
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I like the sound of this one and I will make for lunch this week!
bluewaterandsand
in GAFFNEY loved it
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