Deb's Scallops Florentine

Tender scallops and spinach nestled in a rich Parmesan cream sauce, then topped with breadcrumbs and baked to a golden brown, bubbly deliciousness!

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 376 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 3 tablespoons butter
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• salt and ground black pepper to taste
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 pound sea scallops
• 1 tablespoon Old Bay® Seasoning
• 0.25 cup plain bread crumbs
• 1/2 cup grated Parmesan cheese, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.

Step 2

Bring a pot of water to a boil. Rinse scallops, and cook in boiling water until opaque, about 2 minutes. Remove scallops with a slotted spoon, and pat dry. Place on the prepared pie plate.

Step 3

Melt butter in a small saucepan. Add flour and cook over low heat, stirring continuously, until mixture smells nutty, about 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Continue to cook, stirring constantly, until thick, 2 to 3 minutes more.

Step 4

Squeeze spinach dry, and spread evenly over scallops. Pour cream sauce over spinach. Top with mozzarella cheese, remaining 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle with Old Bay Seasoning.

Step 5

Bake in preheated oven until brown and bubbly, about 15 minutes.