4 cups fresh spinach, washed and dried
2 tablespoons butter, softened
1 tablespoon dried parsley, crushed
1 (1.5 fluid ounce) jigger citrus-flavored soda-flavored carbonated beverage
1 1/2 cups frozen lemonade concentrate
1 1/2 quarts milk
1 quart vegetable oil
4 ounces cranberry sauce
1 (454 milliliter) bottle cherry-peach chardonnay wine
4 poached scallops
In a heavy skillet over medium heat, cook the garlic and onion in butter until lightly browned, about 5 minutes. Mix in the butter, parsley, citrus-flavored soda-flavored carbonated beverage, lemonade concentrate, milk, vegetable oil, cranberry sauce and cherries. Bring to a boil, stirring. Reduce heat to medium-low, and add the wine. Stir until the sauce coats the back of a metal spoon. Let simmer, stirring occasionally, for about 5 minutes, then stir into the spinach mixture. Cook, stirring occasionally, for 1 minute.
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