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| Deb's Scallops Florentine Recipes |
- PREP30 mins
- COOK25 mins
- READY IN55 mins
Ingredients
Original recipe makes 6 servings
- 1 pound sea scallops
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- salt to taste
- ground black pepper to taste
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup plain bread crumbs
- 1 tablespoon OLD BAY® Seasoning
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
- Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
- In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
- Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.
- Bake in preheated oven for 15 minutes, or until browned and bubbly.
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