1 1/2 pounds large sea scallops, rinsed and patted dry
2 tablespoons all-purpose
4 tablespoons canola oil, divided
1 garlic clove, minced
bag prewashed baby spinach
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat
1 cup reduced fat pre-shredded Cheddar cheese
1/4 cup grated Parmesan
2 tablespoons dry sherry
2 tablespoons plain dried breadcrumbs
Heat the oven to 350 degrees F.
In a medium bowl, toss the scallops in the flour.
Heat 1 tablespoon of the oil in a large nonstick skillet over high heat.
Add the scallops and brown on both sides, about 1-2 minutes per side. Remove
from skillet and arrange in a casserole dish (a 7 x 11-inch size works well).
Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the
garlic and cook until golden, about 1 minute. Add the spinach and cook, stirring
frequently, until the spinach wilts, about 4 minutes. Arrange the spinach over
Heat 2 tablespoons of oil in the skillet over medium heat. Add the flour
and cook, stirring constantly, until the flour turns golden, about 2 minutes.
Add the milk, stirring constantly and bring to a simmer. Reduce the heat and
continue to simmer and stir gently until the mixture thickens, about 2 minutes.
Stir in the Cheddar cheese and 2 tablespoons of the Parmesan cheese until
melted. Stir in the sherry and pour the cheese mixture over the scallops and
spinach in the casserole dish.
Top with the breadcrumbs and the remaining Parmesan cheese.
Bake for 12 to 15 minutes, or until browned and bubbly.