Rating: 4.5 stars 4.5
352 Ratings
  • 5 star values: 235
  • 4 star values: 83
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 6

Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!

Recipe Summary

prep:
30 mins
cook:
25 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.

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  • 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.

Nutrition Facts

376 calories; protein 23.4g; carbohydrates 11.5g; fat 26.6g; cholesterol 112.5mg; sodium 970.8mg. Full Nutrition
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