We just had this tonight - and it was great! My partner insists he is not much on "seafood" unless it is fried catfish or shrimp. He also has a strong aversion to "foo-foo" food, which this clearly is. Even at that - he put this in the recipe book himself!! I made a few changes: Deleted - Old Bay Seasoning (I don't like the taste of it). Also did not precook the scallops, based on other reviews - it was a good call. I also have a way of making the sauce without the added butter. The less fat in this dish, the more often we can have it!
Added - 2 cups cooked rice to bottom of dish (I'd prefer a wild/brown mixture myself, but SOMEBODY only likes white rice). Topped with 5-6 mushrooms, sliced & sauted.
Substitutions - 5 Italian Cheese mix for mozzerella and non-fat half & half for heavy cream (yes, they do make such a thing). I also used fresh spinach (1 bunch) but I think I will use whole leaf frozen next time and see how that works. If not then I will use 2 bunches of fresh - dry fry until soft and lay out in a layer over scallops. Things to change for next time - make a double batch of sauce. This was certainly a great dish, not much work, and well worth the effort. I would serve it to company any day. I can see that it can be made up ahead of time, and refrigerated before baking. Serve with a salad, maybe bread and something very light for dessert. Even without the salad this will serve 6 at our house easily.
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We just had this tonight - and it was great! My partner insists he is not much on "seafood"...