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Deb's Scallops Florentine


"Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!"
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55 m servings 376 cals
Original recipe yields 6 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 15 minutes, or until browned and bubbly.

Nutrition Facts

Per Serving: 376 calories; 26.6 g fat; 11.5 g carbohydrates; 23.4 g protein; 112 mg cholesterol; 971 mg sodium. Full nutrition

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Read all reviews 268
  1. 338 Ratings

Most helpful positive review

I must say, this is a very good recipe. I have a few suggestions to offer that really help tweak it (at least in my opinion). Use fresh baby spinach, fresh is always better. Skip the mozzarel...

Most helpful critical review

Good concept, but way too many salty ingredients. I followed the advice of other reviewers, by omitting the M. cheese. I also cut way back on the Old Bay, because of reviewers who had found it...

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Most positive
Least positive

I must say, this is a very good recipe. I have a few suggestions to offer that really help tweak it (at least in my opinion). Use fresh baby spinach, fresh is always better. Skip the mozzarel...

This is a fabulous, easy recipe. I steamed a 10 oz. bag of fresh baby spinach instead of using the frozen variety. I substituted half-and-half for the heavy cream and used unsalted butter. I ...

We just had this tonight - and it was great! My partner insists he is not much on "seafood" unless it is fried catfish or shrimp. He also has a strong aversion to "foo-foo" food, which this clea...

This is one of those recipes that tastes like it comes from a great restaurant! Like others, I used fresh spinach leaves not frozen. I used 1/2 pound each of shrimp and scallops. To further make...

I don't think you need to boil the scallops first-I instead baked for about 20-25 minutes at 350 and they came out perfect. I used less Old Bay than called for- I think a tablespoon might make ...

This was wonderfull!!!! I did however make a few changes. I did not boil scallops. Just ran hot water over frozen 1 ½ lb pkg of scallops until ½ thawed. Put in 9x13 pan. Put steamed baby s...

This is very good. I used fat free half and half, I didn't pre-cook the scallops and used salt-free creole seasoning. I wouldn't use as much seasoning as the recipe calls for and no extra salt. ...

This was absolutely fabulous!!I skipped step #2(pre-boiling is not necessary--they bake perfectly in the oven for 25 minutes). I used fresh spinach which I tore into smaller, bite-size pieces. (...

This was very good. I, too, read the other reviews and did not cook the scallops ahead of time, I used fresh baby spinach, used milk instead of cream, italian bread crumbs -- and I added some f...