Wash and drain the fresh spinach and cook in a covered pan, using the water clinging to the leaves, until wilted. If using frozen spinach, cook according to label directions. Drain spinach and press out excess liquid. Preheat oven to 425F. Butter 2 individual gratin dishes.
Place spinach in a bowl. Beat in the cream cheese, nutmeg, salt and pepper. Divide the mixture between gratin dishes; top with scallops, dividing equally. Dot with butter and sprinkle with lemon juice. Cover tightly with aluminum foil and bake for 15 minutes. Serve at once.
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 255 (62%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 137.4mg||42 %|
|Sodium 3663.5mg||126 %|
|Potassium 1394.4mg||37 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 3.8g|
|Protein 33g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 408
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