Fontaine à Chambéry

Fontaine à Chambéry

Tuesday, May 7, 2013

Crock Pot Scallops Florentine

I love my Crock Pot and use it as often as I can. It's so nice to just throw everything in, turn it on and have dinner waiting when you get home. This recipe is one you start about two hours before you're ready to eat. I got the original recipe from 300 Low-Carb Slow Cooker Recipes by Dana Carpender. I've changed some of the ingredients and served the dish with pasta so it's no longer low-carb. It's easy and delicious! Scallops are a little pricey, so I would save this recipe for a special occasion.

What You Need:

1 pound of scallops, either sea or bay
1 box frozen spinach, thawed
1 clove minced garlic
1/4 cup heavy cream
1 bag Swiss cheese
1 tablespoon seafood seasoning (or a little more, to taste)
1 box whole wheat linguine

Put the spinach in a strainer and press all of the excess moisture out with clean hands. Dump it in your Crock Pot. Add the garlic, cream, 1/2 bag of Swiss cheese, and seafood seasoning. Mix well, cover, and set the crock pot to low. Let the mixture cook until it's hot, or about 30-45 minutes.

Lay the scallops on top of the spinach and cheese mixture. Add the rest of the cheese. If the mixture isn't liquid enough, add more cream. Cook for one hour. 10 minutes before you're ready to eat, cook the linguine according to the package instructions. Drain and plate the pasta, and spoon the scallop, spinach, and Swiss cheese mixture on top. Serve with salad. Enjoy!

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