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Deb's Scallops Florentine
4.5 (356 reviews)
This scallops florentine recipe boasts rich scallops nestled in a spinach-Parmesan cream sauce, topped with breadcrumbs, and baked until golden brown!
Total Time55
Servings6
376
Caloriesper servingNutrition Information
376
Calories
27 g
Fat
12 g
Carbs
23 g
Protein
2 g
Fiber
1 g
Sugar
Ingredients
- 1 pound sea scallops
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, divided
- salt and ground black pepper to taste
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 cup shredded mozzarella cheese
- ¼ cup plain bread crumbs
- 1 tablespoon Old Bay seasoning
Instructions
- 1Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch pie plate.
- 2Bring a pot of water to a boil. Rinse scallops. Cook in the boiling water until opaque, about 2 minutes. Transfer scallops to a paper-towel-lined plate with a slotted spoon; pat dry. Transfer to the prepared pie plate.
- 3Melt butter in a small saucepan over low heat. Add flour; cook, stirring constantly, until smells nutty, about 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and black pepper; cook, stirring constantly, until thick, 2 to 3 minutes.
- 4Squeeze spinach dry; spread over scallops in an even layer. Pour cream sauce over spinach; top with mozzarella cheese, remaining 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle with Old Bay seasoning.
- 5Bake in the preheated oven until brown and bubbly, about 15 minutes.