Deb's Scallops Florentine

This scallops florentine recipe boasts rich scallops nestled in a spinach-Parmesan cream sauce, topped with breadcrumbs, and baked until golden brown!

• 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 the 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. 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.

Step 3

Melt 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.

Step 4

Squeeze 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.

Step 5

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