I made this for a potluck last night ... loved it. I doubled the recipe, and made according to directions using swiss cheese; the only thing I changed was the amount of seasoning. I used Old Bay as the "seafood seasoning" and used quite a bit more than the recipe states, and I also added a little garlic powder. Everyone loved this dip, and quite a few asked for the recipe. It also reheats well (I am sitting here stuffing my face with the little bit of dip that was left!). I will definitely make this again.
Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty
Yield: Makes 3 1/2 cups
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- 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)
- 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.
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