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Deb's Scallops Florentine
Reviews:
July 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 mozzarella, it detracts from the dish. I actually put the fresh spinach in the cream mixture and cook the spinach that way. I spread the spinach and cream mixture over the scallops, top off with a dusting of italian seasoned bread crumbs, a nice mix of romano and parm cheese and then a very light dusting of Creole seasoning. This really adds some flavor. Bake at the temp suggested for 10 minutes then broil for the remaining 5 min. Really works nicely. Serve with Basil rice for a real treat.

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