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Scallop-Spinach Spread

Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty
Prep time 7 mins
Cook time 23 mins
Yield Makes 3 1/2 cups

Ingredients

  • 12 ounces bay or sea scallops
  • 1 1/2 teaspoons seafood seasoning, divided
  • 2 teaspoons butter
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup shredded Swiss or white Cheddar cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  • Seafood seasoning (optional)

How to Make It

  1. Sprinkle scallops with 3/4 teaspoon seafood seasoning. Melt butter in a large nonstick skillet over medium-high heat; sauté scallops 3 minutes or until opaque. Remove scallops with a slotted spoon. Finely chop when cool enough to handle.

  2. Beat cream cheese and sour cream at medium speed with an electric mixer until creamy. Add cheese, remaining 3/4 teaspoon seafood seasoning, and spinach. Beat at low speed just until blended. Stir in scallops.

  3. Spoon mixture into a lightly greased 4-cup baking dish. Sprinkle with seafood seasoning, if desired. Bake at 375° for 20 minutes or until bubbly.