Scallops with Mango Vinaigrette

This is one of my favorite scallops recipes. It's so easy to make, it can be dinner any night of the week!

Ingredients

• 1 1/2 pounds Maine Sea Scallops
  
• 1 tablespoon olive oil
  
• Salt
  
• Freshly ground black pepper
  
• 1 (5-ounce) bag baby spinach
  
• 1 red bell pepper, cut into strips
  
• 1 cup rinsed and drained black beans
  
• Mango Vinaigrette

Directions
Toss scallops with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Grill over medium-high heat 2 minutes on each side or until opaque. Arrange spinach, bell pepper, black beans, and scallops on a serving plate. Drizzle with Mango Vinaigrette. Thaw frozen scallops for several hours in the refrigerator or wrapped in plastic wrap under gently running cool water. Drain well before use. Many people prefer to remove the opaque "foot" that sometimes comes on the side of the sea scallop. Although edible, this oblong piece is slightly tough. Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned. The scallops may initially stick on hot grill grates while browning, but will release when it's time to turn them over.
Source:Mango

Scallops Floreintine Casserol

This recipe is great for a Sunday dinner! I made it last week and there were not even any left overs for the week! Next time I think I will try doubling this to see how well it would work as a party dish!


Ingredients:

• 1 1/2 pounds large sea scallops rinsed and patted dry
  
• 2 tablespoons all-purpose flour
  
• 4 tablespoons canola oil, divided
  
• 1 garlic clove, minced
  
• One 6-ounce bag pre-washed baby spinach
  
• 2 tablespoons all-purpose flour
  
• 1 1/2 cups 1% low fat milk
  
• 1 cup reduced fat pre-shredded Cheddar cheese
  
• 1/4 cup grated Parmesan cheese, divided
  
• 2 tablespoons dry sherry
  
• 2 tablespoons plain dried breadcrumbs
  

Directions:
Preheat the oven to 350°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 7x11-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 the scallops. 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.
Source:Food