Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty Photo by: Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty

Scallop-Spinach Spread

Coastal Living DECEMBER 2009

  • Yield: Makes 3 1/2 cups
  • Cook time: 23 Minutes
  • Prep time: 7 Minutes


  • 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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Scallop-Spinach Spread Recipe