Scallop-Spinach Spread

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres.

• Ready In: 30 mins
• Yields: 3 1/2 cups

Ingredients

• 12  ounces bay scallops or 12  ounces sea scallops
• 1 1⁄2 teaspoons  seafood seasoning, divided
• 2  teaspoons butter
• 8  ounces cream cheese, softened
• 1⁄2 cup sour cream
• 1⁄2 cup  shredded swiss cheese or 1⁄2 cup sharp white cheddar cheese
• 10  ounces frozen chopped spinach, thawed and squeezed dry
•  cumin (optional)
•  seafood seasoning (optional)

Directions

1. Sprinkle scallops with 3/4 teaspoon seafood seasoning.
2. Melt butter in a large nonstick skillet over medium-high heat; sauté scallops 3 minutes or until opaque.
3. Remove scallops with a slotted spoon.
4. Finely chop when cool enough to handle.
5. Beat cream cheese and sour cream at medium speed with an electric mixer until creamy.
6. Add cheese, remaining 3/4 teaspoon seafood seasoning,toucj of cumin if using, and spinach.
7. Beat at low speed just until blended.
8. Stir in scallops, gently.
9. Spoon mixture into a lightly greased 4-cup baking dish.
10. Sprinkle with seafood seasoning, if desired.
11. Bake at 375° for 20 minutes or until bubbly.
12. Serve with bagel bits, toasted pita chips or something else that is crispy.