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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat broiler. | 2. Divide spinach among four individual plates. | 3. Arrange tomatoes on top of spinach, set aside. | 4. Arrange scallops on the unheated rack of a broiler pan, set aside. | 5. Melt butter or margarine in a small saucepan, stir in garlic and pepper. | 6. Remove from heat. | 7. Brush half of the butter mixture on scallops. | 8. Broil scallops 4 inches from heat for 8 minutes or till opaque, turning once. | 9. It desired, for easier turning, thread scallops on metal skewers before broiling. | 10. Meanwhile, return saucepan to heat, whisk flour into remaining butter mixture. | 11. Add half and half or light cream and cheese, cook and stir till thickened and bubbly. | 12. Cook and stir for 1 minute more. | 13. Arrange scallops on top of tomatoes and spinach on plates, drizzle with sauce. | 14. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	6	cups		198.0	35.1	19.8	2.7
tomato	4		cut cut	83.72	18.564	4.368	0.728
scallop	1	lb		312.8007	14.415999999999999	54.6721	2.2213
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
garlic clove	2		smashed	-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
purpose flour	1	tablespoon		-	-	-	-
half	3/4	cup		-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.