From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1 pound fresh scallops
  • 1/4 cup dry white wine
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups heavy cream
  • 1 (10-ounce) package frozen chopped spinach, cooked and drained
  • 3/4 cup sliced mushrooms, sauteed
  • 1 tablespoon prepared mustard
  • 6 frozen puff pastry shells, baked

Simmer scallops gently in wine until they release liquid and turn opaque (about 4 minutes).

In a separate skillet, melt butter over low heat.  Stir in flour, salt and pepper.  Slowly add cream, stirring until thickened.  Drain scallops and stir into mixture, followed by spinach, mushrooms and mustard.  Heat through and serve in pastry shells.


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