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Prep Time: 7 Minutes Cook Time: 23 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. Ingredients:
12 ounces bay scallops or 12 ounces sea scallops |
1 1/2 teaspoons seafood seasoning, divided |
2 teaspoons butter |
8 ounces cream cheese, softened |
1/2 cup sour cream |
1/2 cup shredded swiss cheese or 1/2 cup sharp white cheddar cheese |
10 ounces frozen chopped spinach, thawed and squeezed dry |
cumin (optional) |
seafood seasoning (optional) |
Directions:
1. Sprinkle scallops with 3/4 teaspoon seafood seasoning.
2. Melt butter in a large nonstick skillet over medium-high heat; sauté scallops 3 minutes or until opaque.
3. Remove scallops with a slotted spoon.
4. Finely chop when cool enough to handle.
5. Beat cream cheese and sour cream at medium speed with an electric mixer until creamy.
6. Add cheese, remaining 3/4 teaspoon seafood seasoning,toucj of cumin if using, and spinach.
7. Beat at low speed just until blended.
8. Stir in scallops, gently.
9. Spoon mixture into a lightly greased 4-cup baking dish.
10. Sprinkle with seafood seasoning, if desired.
11. Bake at 375° for 20 minutes or until bubbly.
12. Serve with bagel bits, toasted pita chips or something else that is crispy.
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