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Deb's Scallops Florentine
May 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 used just a sprinkling of Old Bay, pepper and mozzarella before baking. I did not precook the scallops, and baked the whole thing for 25 minutes. The scallops came out perfectly done- the sauce had lots of flavor, without overpowering the scallops. My husband declared it a home run. Note: One night when we had unexpected company, I added a pound of shrimp to the mix and it made this recipe twice as good. I will use a combination of one pound shrimp, one pound sea scallops from now on. The loaded-with-seafood approach makes it absolutely stunning.

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