Scallop Newburg & Duchess Potatoes & Fresh Spinach

1 Tbsp. garlic butter
1 lb. bay scallops (thawed and drained if needed)
1 tsp. Old Bay Seafood Seasoning
1 (10.75-oz.) can condensed cream of shrimp soup
1/4 cup sherry
1 (3-oz.) pkg. cream cheese

Place garlic butter in a large sauté pan on medium-High. Add scallops sprinkle with seafood seasoning. Cook 2 minutes, stirring occasionally or just until scallops are opaque.

Stir in soup, sherry and cream cheese until blended and smooth.

Reduce heat to low, cook 4-5 minutes or until throughly heated.


1 (24-oz.) pkg. refrigerated mashed potatoes
1 Tbsp. garlic butter
1 Tbsp. grated Parmesan cheese

Place potatoes in microwave safe dish. Microwave on High 3 minutes or until warm and soft.

Stir in garlic butter and cheese, heat on high 3 more minutes or until throughly heated.


1 Tbsp. garlic butter
1 bag (10-oz.) fresh spinach, washed several times and patted dry with paper towel
1/2 tsp. seasoned salt

Place garlic in large sauté pan on medium-high.

Add spinach and sprinkle with seasoned salt. Cover and cook 4-5 minutes, stirring occasionally, or until spinach is completely wilted.