The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 23, 2009
This recipe was so yummy! This is the first thing I have ever reviewed on All recipes but felt compelled to do so based on the ease and taste of this particular one! I didnt cook the scallops prior to baking (baked for 10 min) and broiled for the last 5 minutes. The texture of the scallops were great and the spinach mixture was to die for! My picky 2 year old loved it as well!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 23, 2009
Yummy! Very easy, rich and delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 17, 2009
not my favorite -- very heavy. Used fresh shrimp and scallops. Went lighter on the Old Bay. Still--seems to thicken quick as it cools on your plate.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 8, 2009
This recipe needs to be edited. First, you need 1/2 cup parmesan, total. I found this recipe to have too much mozzarella and bread crumbs, I would halve those next time. Also, be careful when you make the cream sauce as it thickens alot sooner than the recipe calls for. Maybe it was because I was using someone else's stove. The sauce should only be slightly thick. Creamy is a better word. Otherwise, the flavor was delish. Oh, and it has to bake for 25-30 mins. as stated at the top of the recipe, not 15 as stated in the actual recipe. Next time I will make these adjustments and also maybe saute the spinach first with some fresh minced garlic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 5, 2009
This was ellegant and rich. I used fresh baby spinach but the frozen would of been fine. A very impressive dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 31, 2009
Mmmm! This recipe was very tasty! will make again!
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Cooking Level: Intermediate

Home Town: Monterey, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 21, 2009
This recipe was quite good. I followed the directions to a T, and the only problem I had was that the amount of Old Bay was positively overpowering. I'll either use just a sprinkling, or omit it altogether next time. Other than that, it was absolutely delicious.
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Cooking Level: Intermediate

Living In: Norfolk, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 20, 2009
this was really good! i used half and half instead of heavy cream and it was plenty thick. i didnt use the mozz at all. i didnt parboil the scallops, just cooked them for 20 min and broiled for 5. i added a pound of shrimp and doubled the sauce. i used fresh spinach that i dry fried until soft. added garlic to the roux. i would have given 5 stars for taste, except for all the changes i made! definitely serve over pasta or rice for a full meal. very tasty sauce.
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Cooking Level: Intermediate

Home Town: Willimantic, Connecticut, USA
Living In: Groton, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 18, 2009
I tried this recipe just as it states. It was really good. I used the frozen spinach and it came out what it is meant to be-a quick simple delicious seafood dish.Thank you Ponygirl64!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 18, 2009
This was great! definitely impressed the girls for our girls night dinner. As some others did, I added about 3/4 lb shrimp. I also added a bit more Parmesan to the sauce. I didn't pre-cook the scallops, just put it all in together for 25 min, turned out perfectly. Will definitely make this again.
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Cooking Level: Intermediate

Home Town: Temple City, California, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 10, 2009
This was so good! I felt like I was eating at a restaurant. I served it over pasta.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jul. 6, 2009
This recipe was very rich and very delicious. I was really amazed at how easy it was to make. It tasted like a dish from one of the finer restaurants.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 25, 2009
This dish was yummy. I made the sauce with half and half - I personally thought the substitution was delicious but I often sub for calories' sake so for company I'll use at least half cream. I did think the recipe could easily use twice as much seafood, to the point I thought the excess cheese/sauce took away from the dish. I plan to make this with either bay or sea scallops cut into fourths, and then add an extra pound of seafood. The recipe came together quickly for being so impressive, thanks very much for sharing :)
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Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 15, 2009
Here's what I did differently: used bay scallops, did not precook scallops, added 2 minced garlic cloves while melting the butter, omitted old bay seasoning, and broiled a few minutes at the end to brown the Italian-style breadcrumb topping. Husband and I loved it so much we're gonna make it again but with chicken, maybe shrimp. I might use corn starch next time to thicken the sauce just a bit, and I will definitely use fresh spinach. Getting the frozen spinach ready was a pain, and messy! Oh yeah, and finally I'll add sliced mushrooms to make it perrrrfect.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 23, 2009
Very good flavor, tasty and creamy. The only thing I thought was that it needs something more, I served it on top of vermicelli which turned it in to a more complete meal, it would probably be good on rice as well.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 22, 2009
Super easy and incredibly tasty! I used monteray jack cheese instead of the mozzarella since I had it on hand. I also omitted the Old Bay seasoning because I've never enjoyed the flavour. I'll definitely be making this again!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 16, 2009
Very good & easy. Added a tiny bit extra half & half to cream so it would be enough for pasta. Also added some nutmeg to the cream mixture. Used some piave cheese mixed with packaged mozzarella blend. Cooked a bag of spinach. Did not precook scallops (or shrimp) and they were fine.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 5, 2009
Fabulous! Everyone at the table insisted that I make note of exactly what I did and then share it with them. I had 1½ lbs of nice scallops and that was perfect for 4 people with just a nice Italian bread salad. Unlike others, I feel that boiling the scallops for 2 minutes is important because it reduces the natural saltiness of the scallops and removes excess fishy taste. I also reduced the bay seasoning to 2 teaspoons, used 6 ounces of fresh baby spinach cooked in the cream sauce along with 4 finely chopped green onions and 4 finely chopped brown mushrooms. I also substituted gruyere for the mozza which turned out wonderful. I added about a half teaspoon of garlic powder to the cream sauce and used Italian bread crumbs as others had suggested. I ended up adding about a 1/3 cup of 1% milk to the sauce to thin it a bit and the sauce turned out so good that I will make it the exact same way in the future. This really was one of those recipes that will become permanant in our recipe book of family favorites. I'm looking forward to trying it with different kinds of fish, like shrimp or fresh walleye.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 10, 2009
I really love this- it is a regular for me..I sometimes lighten it up(for calories sake)using fat free half and half & a little cornstarch too help thicken..This also works wonderfully with haddock or with chicken breasts( I brown them lightly in a pan first)..We like a lot of sauce to serve over rice so sometimes I double..Yum.. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 9, 2009
oh my goodness this is tasty!! i followed these suggestions 1)no old bay, mozzarella, or pre cooking 3)cooked fresh baby spinach in the sauce 4)added a couple cloves of garlic to the sauce 5)skim milk instead of heavy cream 6)seasoned breadcrumbs. I know that's a lot of changes, but otherwise the recipe was easy and good. I do think I could have used less butter (2 tbsp?) Oh, and I'm still glowing from dinner...YUM
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Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA
Living In: Madison, Wisconsin, USA

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