Deb's Scallops Florentine
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
38
Spice
45
Sweetness
48
Sourness
36
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Sea Scallops3 tbsps
Butter2 tbsps
All-Purpose Flour1 cup
Heavy Cream1 cup
Grated Parmesan Cheese1 cup
Plain Bread Crumbs1 tbsp
Seasoning (old bay®)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease a 9 inch pie plate
3
Bring a pot of water to a rolling boil
4
Rinse the scallops, and drop them into the boiling water; cook for 2 minutes
5
Remove the scallops with a slotted spoon, and pat dry
6
Place on the bottom of the prepared pie plate
7
In a small saucepan, melt the butter, and stir in the flour
8
Cook over low heat for 3 minutes
9
Whisk in heavy cream and 1/4 cup Parmesan cheese
10
Season with salt and pepper to taste
11
Cook for another 2 to 3 minutes, stirring constantly, or until thick
12
Squeeze the spinach dry, and spread over the scallops
13
Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs
14
Sprinkle Old Bay Seasoning over the bread crumbs
15
Bake in preheated oven for 15 minutes, or until browned and bubbly