Baked Scallops with Spinach Mushroom Alfredo

So, my goal was to find a yummy, and healthy scallop recipe for a friend.  Yummy?  Yes.  Healthy?  Not so much ... but hey, it could be worse.  I lightened up the alfredo, but what's a scallop dish without butter?  This is the perfect recipe for a little date night!  Best dishes and yummy dreams!

xoxo,

Baked Scallops with Spinach Mushroom Alfredo

Baked Scallops adapted from:  John Bragg 

Alfredo sauce:  Little Mommy 

Scallops:

3 tbsp. melted butter

1 lb. bay scallops

1/2 c. panko bread crumbs

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. paprika

1 tsp. dried parsley

3 cloves garlic, minced

1/4 c. grated parmesan

Spinach Mushroom Alfredo Sauce

1 tbsp. unsalted butter

1 tbsp. flour

2 c. chicken stock, or seafood stock

1/2 - 1 c. 1% milk

1 clove minced garlic

1 tsp. pepper

1/2 tsp. red pepper flakes

1 tsp. parsley

sautéed mushrooms and spinach

Preparing the dish:

1.  Set the oven to 400 degrees.

2.  Mix the bread crumbs, garlic powder, onion powder, paprika, parsley, minced garlic, and parmesan in a small bowl.  

3.  Place the melted butter in a 2 quart baking dish.

4.  Place the scallops in the baking dish and top them with the bread crumb mixture.

5.  Bake for 20 minutes.

1.  In a sauce pan, melt the tbsp. of butter and stir in the flour.  

2.  Once thoroughly combined, pour in 1 c. chicken stock and allow the sauce to simmer and thicken.

3.  Pour the milk, the rest of the chicken stock, and spices into the sauce.  Add the sautéed mushrooms and spinach.  

4.  Allow the mixture to heat through, then pour over noodles and top with scallops. 

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