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Deb's Scallops Florentine
April 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 it "my own", I added a dash each of onion powder and garlic salt in place of the Old Bay seasoning. To cut down on the fat a little, I used half-and-half in place of the heavy cream and Smart Balance in place of the butter. A suggestion - Wondra Flour for sauces blends smoother than regular flour. Another great alteration was adding 3/4 cup chopped artichoke hearts. I also put the seafood in without cooking it first. Cook for 25-30 minutes and it comes out just fine! Fantastic recipe, thanks!

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