MainDishes.ScallopsFlorentine History
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November 13, 2012, at 04:11 AM
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Changed lines 13-14 from:
Servings: 2
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Servings: 2\\
Attach:ScallopsFlorentine.jpg\\
Attach:ScallopsFlorentine.jpg\\
January 21, 2012, at 09:24 PM
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[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Cornelia]] — [-18 January 2012, 17:57-]
>>messageitem<<
The asnwer of an expert. Good to hear from you.
>><<
January 19, 2012, at 01:57 AM
by - Comment added
Added lines 28-34:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Cornelia]] — [-18 January 2012, 17:57-]
>>messageitem<<
The asnwer of an expert. Good to hear from you.
>><<
May 17, 2008, at 01:40 AM
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Salt and pepper\\
to:
Salt and ground black pepper\\
December 18, 2007, at 02:44 AM
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1 (3 ounce) package cream cheese, softened
to:
1 (3 ounce) package cream cheese, softened\\
December 11, 2007, at 12:01 AM
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Name: Scallops Florentine\\
Key Ingredient: bay scallops\\
Preparation: beat; bake\\
Cuisine: American\\
Source: Newspaper\\
Food Group: seafood\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: :35\\
Servings: 2
1 (10 ounce) bag washed spinach or 1 pound fresh, trimmed spinach or 1 (10 ounce) package frozen chopped spinach\\
1 (3 ounce) package cream cheese, softened
Pinch ground nutmeg\\
Salt and pepper\\
8 to 12 ounces bay scallops, rinsed and dried\\
2 tablespoons butter or margarine\\
2 tablespoons lemon juice
Wash and drain the fresh spinach and cook in a covered pan, using the water clinging to the leaves, until wilted. If using frozen spinach, cook according to label directions.
Drain spinach and press out excess liquid. Preheat oven to 425F. Butter 2 individual gratin dishes.\\
Place spinach in a bowl. Beat in the cream cheese, nutmeg, salt and pepper. Divide the mixture between gratin dishes; top with scallops, dividing equally.
Dot with butter and sprinkle with lemon juice. Cover tightly with aluminum foil and bake for 15 minutes. Serve at once.
Key Ingredient: bay scallops\\
Preparation: beat; bake\\
Cuisine: American\\
Source: Newspaper\\
Food Group: seafood\\
Meals: dinner\\
Courses: main\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: :35\\
Servings: 2
1 (10 ounce) bag washed spinach or 1 pound fresh, trimmed spinach or 1 (10 ounce) package frozen chopped spinach\\
1 (3 ounce) package cream cheese, softened
Pinch ground nutmeg\\
Salt and pepper\\
8 to 12 ounces bay scallops, rinsed and dried\\
2 tablespoons butter or margarine\\
2 tablespoons lemon juice
Wash and drain the fresh spinach and cook in a covered pan, using the water clinging to the leaves, until wilted. If using frozen spinach, cook according to label directions.
Drain spinach and press out excess liquid. Preheat oven to 425F. Butter 2 individual gratin dishes.\\
Place spinach in a bowl. Beat in the cream cheese, nutmeg, salt and pepper. Divide the mixture between gratin dishes; top with scallops, dividing equally.
Dot with butter and sprinkle with lemon juice. Cover tightly with aluminum foil and bake for 15 minutes. Serve at once.