Deb's Scallops Florentine Recipe
Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!
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I was worried that this sauce wouldn't be flavorful enough, or worse that I'd drown my (expensive) scallops in it and end up with a rubbery mess, but everyone in my home absolutely loved this recipe. It's a welcome change from typical lemon/garlic/white wine approaches to shellfish and the flavors meld together wonderfully. We made double the sauce and served this with a side of angel hair pasta and there were no leftovers the next day. I think what especially helps is making sure you get good quality scallops -- I ended up getting scallops from two different stores and there was a marked difference. Look for scallops that are large and firm and they'll hold up to the sauce and cooking much better and will add wonderful flavor as well. This recipe really doesn't need any fiddling with as far as I'm concerned, but maybe next time I'll try the seasoned bread crumbs as some people did, and perhaps a touch of garlic or some other seasoning.
The recipe was very easy to prepare. It was delicious, rich, creamy and tasty. Next time I make it I won't poach the scallops and I won't use the Old Bay seasoning and either skip the mozzarella or substitute it with some other cheese, like Monteray Jack. Overall my husband and I really like. Good Job, Deb.
Oooooh this was delicious! I made a few changes...1) Did not boil the scallops first 2) Used 1/2 and 1/2 in place of the heavy cream 3) Seasoned with garlic and onion powder 4) Used fresh spinach - added it to the liquid so it cooked down 5) Added the mozzarella to the liquid so it cooked into the sauce 6) After covering the scallops with the sauce I sprinkled with parmesan and and Italian bread crumbs, omitting the Old Bay 7) Baked for 20 minutes
Lightly-cooked and tender sea scallops, served in the simplest, quickest sauce of lemon juice, butter, parsley, and fresh basil, are served over angel hair pasta for an elegant but easy dish. Add cream or Parmesan cheese if you like.
Large sea scallops are combined with garlic, shallots, butter, and bread crumbs then baked to perfection. Being from Maine, we love our seafood, and this is one of the greats!
For a light dinner that's quick and easy to prepare, try this spinach salad topped with seared scallops, grapefruit, and fennel that's ready in under 30 minutes.