Triple Scallop Delight With Creamed Spinach


Just imagine the wonderful taste of sea scallops made three different ways. Then placed on a bed of creamy spinach and sprinkled with grated carrots! This dish is pleasing to-the-eye and also not a very hard recipe to make either.

Steps


In a food processor chop up the baby spinach into small leaves and set aside.
Combine the nutmeg , parmesan cheese , jalapeo peppers and set aside.
Put in a small dish the chopped up onions and set aside.
On a flat plate put in 2 tablespoons flour and set aside.
On another flat plate put in the bread crumbs , add and mix in the oregano and basil , set aside.
In a small cup put in the beaten egg and set aside.
Cooking the scallops:.
Heat 1 tablespoon margarine / butter & 1 tablespoon olive oil in a frying pan , dredge four scallops in the flour , then dip into the beaten egg , then into the bread crumbs and place in the frying pan , cook on one side until brown , turn and cook the second side.
Set aside on a big plate.
Place 1 tablespoon of margarine / butter , 1 tablespoon olive oil and garlic in the same frying pan , add four scallops and fry on one side , turn over , add 1 tablespoon lemon juice , cook on one side until brown , turn and cook the second side.
Set aside on .

Ingredients


large scallop, baby spinach, nutmeg, parmesan cheese, jalapeno pepper, flour, breadcrumbs, dry oregano, dry basil, egg, carrots, red onions, garlic, lemon juice, lemons, butter, olive oil, bacon, heavy cream, half-and-half cream, salt & pepper