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My review
Deb's Scallops Florentine
85
PONYGIRL64
"Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!"
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Ingredients
55 m servings 376Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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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Reviews
Read all reviews 272344 Ratings
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Most helpful positive review
7/12/2001
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
9/9/2002
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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7/12/2001
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...
5/13/2003
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 ...
6/26/2005
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...
4/27/2007
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...
10/30/2003
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 ...
12/29/2002
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...
10/21/2002
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. ...
8/29/2005
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. (...
3/17/2002
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...