It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pan-Fried Scallops
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- #48822
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound bay scallops
1/2 cup packaged dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
1/2 cup butter or margarine
4 buttered toast slices
3 tablespoons dry white wine
directions
Wash scallops; drain.
Combine bread crumbs with salt, pepper, and paprika. Roll scallops in bread-crumb mixture, coating completely.
In hot butter in large skillet, saute scallops, turning frequently, until nicely browned all over, about 5 minutes.
With slotted spoon, carefully remove scallops from skillet, and arrange on toast slices. Add wine to fat in skillet; boil gently 1 minute, stirring. Pour over scallops.
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nutrition data
506 calories, 29 grams fat, 26 grams carbohydrates, 33 grams protein per serving.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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