Suzy's Scallops Florentine Review!

Suzy's Scallops Florentine

If you love scallops, this recipe is for you. I loved the texture that these were cooked to. The cream sauce over these scallops is so delicious. I used the large fresh scallops from HEB. Their fresh seafood is always so good. The spinach was from our garden and it was so tasty. I will make this dish again and again. I am going to

 be trying out several different recipes for scallops, as they are one of my favorite seafoods. 

Ingredients:

Rinse scallops

Pat dry

Put butter in dish and add scallops

Melt butter

Add flour

Add cream

 

Add cheese

Add spinach

(put spinach in micro for 10-15 seconds. 

It's easier toget it in the pan)

Pour spinach cream over scallops

Sprinkle parmesan cheese over top

Sprinkle bread crumbs over cheese

Bake at 350 degrees for 25 minutes

Remove from oven

Enjoy! 

  Recipe:

Original recipe makes 6 servings

         
1 pound sea scallops

         
3 tablespoons butter

         
2 tablespoons all-purpose flour

         
2 cup heavy cream

        1/2 cup grated Parmesan cheese

         
salt to taste

         
ground black pepper to taste

         10 ounce fresh spinach-(more or less to taste)

          

      

         
1/4 cup grated Parmesan cheese

         
1/4 cup plain bread crumbs

       

**This recipe can be halved**

Directions

  Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate. I use a little butter but you can use olive oil also.

 Rinse the scallops and  pat dry. Place on the bottom of the prepared pie plate.

  In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. 

Cook the spinach in the microwave for about 10  seconds.

  Whisk in heavy cream and 1/2 cup  fresh Parmesan cheese to the flour and butter .  Season with pepper to taste.  No salt needed.

 Stir in spinach. Cook for another 2 to 3 minutes, stirring constantly,  until thick.

  Pour the cream cheese over the scallops. Sprinkle 1/4 cup Parmesan cheese, Then sprinkle bread crumbs.  

  

Bake in preheated oven for 25 minutes, or until browned and bubbly.

I put the scallops over no yolk noodles but it is also 

delicious over rice.

I paired this with 
Tossed Romaine and Orange Salad
for a delicious meal. 

Enjoy!

Lenetta