Spinach artichoke stuffed scallop shells

By Wendy Andresen | May 08, 2019
Photo by: Wendy Andresen

Here’s a rich-tasting, elegant, nutritious stuffing that can be packed into scallop shells or ramekins or served as a casserole. I bet it would even be a scrumptious filling for baked jumbo pasta shells. I’ve been staring at my supply of scallop shells for a long time and wondering what elegant thing I could fill them with to make something that looked fancy for company. Bingo! I got it right on the first try. I think you could increase the nondairy milk by half a cup and serve this as a dip also.

Ingredients:

11 ounces organic baby spinach

14-ounce can artichoke hearts

1/4 cup thinly sliced scallions

2 cloves garlic, minced

1 Tbsp. olive oil

1/2cup whole raw cashews

1 cup plain unsweetened nondairy milk

2 Tbsp. tapioca flour/starch

2 Tbsp. lemon juice

2 Tbsp. nutritional yeast

1/2 tsp. salt

Several grinds fresh black pepper

Breadcrumb topping (recipe follows)

Directions:

1. Steam spinach until just wilted. You can do this in the microwave by putting the spinach in a big bowl and covering it with another bowl. Microwave for 2 minutes, toss, and microwave for 1 more minute. Or use a steamer basket over boiling water in a big stockpot.

2. Drain spinach well and press out some of the water. It doesn’t have to be completely dry, but you do want to remove some liquid. Chop the spinach coarsely and set aside.

3. Drain the artichoke hearts well and chop them coarsely. Add them to the spinach and set aside.

4. In a high-speed blender or smoothie maker, combine the cashews, nondairy milk, tapioca flour, lemon juice, nutritional yeast and salt. Blend on high speed for at least 2 full minutes, until completely smooth.

5. In a large nonstick frying pan, heat the olive oil and add the scallions and garlic and cook on medium heat for 5 minutes.

6. Turn the heat to low and add the blender ingredients. Stir quickly and thoroughly until sauce thickens.

7. Remove the pan from the heat and add the spinach and artichokes. Mix thoroughly. Add pepper to taste.

8. Pile the mixture into individual scallop shells that have been sprayed with nonstick cooking spray. Top with breadcrumb mixture and bake at 425 degrees for 25 minutes.

Breadcrumb topping

1 cup panko breadcrumbs

2 Tbsp. nutritional yeast

1 Tbsp. olive oil

1 tsp. seasoning mix, such as Mrs. Dash

1/2 tsp. paprika

1/2 tsp. garlic powder

Combine all ingredients with a fork. Lasts indefinitely in the refrigerator or freezer.

Comments (0)
If you wish to comment, please login.