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Deb's Scallops Florentine

SUBMITTED BY: PONYGIRL64  PHOTO BY: cookin'mama 

"Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!"
Deb's Scallops Florentine Recipe
RECIPE RATING:
This recipe has been rated 216 times with an average star rating of 4.5
Read Reviews (181)
PREP TIME  30 Min
COOK TIME  25 Min
READY IN  55 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 pound sea scallops
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • salt to taste
  • ground black pepper to taste
  • 1 (10 ounce) package frozen chopped spinach, thawed
  •  
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup plain bread crumbs
  • 1 tablespoon OLD BAY® Seasoning

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 15 minutes, or until browned and bubbly.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on apr. 1, 2005 by lefty chef 
This is a fabulous, easy recipe. I steamed a 10 oz. bag of fresh baby spinach instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on may 17, 2003 by ASCALESE 
I must say, this is a very good recipe. I have a few suggestions to offer that really help... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on jun. 26, 2005 by Joan 
We just had this tonight - and it was great! My partner insists he is not much on "seafood"... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on apr. 27, 2007 by Chouli 
This is one of those recipes that tastes like it comes from a great restaurant! Like others, I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on nov. 22, 2006 by DEBMCE4 
This is very good. I used fat free half and half, I didn't pre-cook the scallops and used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on oct. 30, 2007 by CALIFORNIADREAMIN 
I don't think you need to boil the scallops first-I instead baked for about 20-25 minutes at... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on mar. 9, 2003 by DOREENBUCH 
This was very good. I, too, read the other reviews and did not cook the scallops ahead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on jul. 14, 2003 by JWIUFF 
This was wonderfull!!!! I did however make a few changes. I did not boil scallops. Just ran... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on aug. 29, 2005 by Tesia7904 
This was absolutely fabulous!!I skipped step #2(pre-boiling is not necessary--they bake... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on nov. 13, 2003 by RUTHIEANN8 
The recipe was very easy to prepare. It was delicious, rich, creamy and tasty. Next time I... MORE

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Nutritional Information
Deb's Scallops Florentine

Servings Per Recipe: 6

Amount Per Serving

Calories: 345

  • Total Fat: 24.5g
  • Cholesterol: 106mg
  • Sodium: 864mg
  • Total Carbs: 11.2g
  •     Dietary Fiber: 2.1g
  • Protein: 20.5g

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