------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Scallops Florentine Categories: Seafood Main dish Entertain Servings: 6 3 oz Parmesan cheese 1 t nutmeg 3 ea cloves garlic 1/2 t white pepper 1 1/4 lb fresh spinach, stems 1 1/4 lb bay scallops 1 x cut off and reserved 1 x rinsed and drained 1/2 c unsalted butter 8 oz shell or small pasta 1 t salt 1 x al dente and drained 1 c whipping cream Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------ Title: Scallop Saute Categories: Fish Main dish Entertain Servings: 8 2 lb bay or sea scallops 1 x flour 1 x oil 3/4 c butter 2 ea bunches green onions chopped 1 ea white onion, chopped 2 lb mushrooms, slice 2 T minced shallot 2 T minced garlic 1 T salt 2 t freshly ground white pepper 1 x pepper 1 ea juice from lemon 2 c dry white wine Dust scallops with flour. Heat oil in large skillet over medium-high heat. Add scallops in batches and cook until lightly browned, wiping pan clean after cooking each batch. Melt butter in large saute pan, add onions and cook until soft. Stir in mushrooms, shallot, garlic, salt and pepper until mushrooms are tender. Add scallops, lemon juice and wine. Simmer 4 minutes, shaking pan occasionally. Do not boil. Serve Hot. -----------------------------------------------------------------------------