Scallops Florentine Recipe

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Scallops Florentine Ingredients

3 oz parmesan cheese
1 tsp nutmeg
3 each cloves garlic
1/2 tsp white pepper
1 1/4 lb fresh spinach, stems
1 1/4 lb bay scallops
1 cut off and reserved
1 rinsed and drained
1/2 cup unsalted butter
8 oz shell or small pasta
1 tsp salt
1 al dente and drained
1 cup whipping cream

A Recipe for
Scallops Florentine

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This Scallops Florentine recipe is one of many in our Meal Category.

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

This Recipe for Scallops Florentine is one of thousands in the Recipes-to-go Meal Cookbook.

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Scallops Florentine

I don't even butter my bread; I consider that cooking.
Katherine Cebrian

Scallops Florentine Directions

Position rack in center of oven and preheat to 425. Mince spinach
stems and garlic in food processor. Melt butter in heavy skillet over
medium low heat.
Stir in garlic mixture and saute until spinach stems are very soft
(about 8 minutes). Add whipping cream and simmer until reduced by
half (about 5 minutes). Coarsely chop spinach leaves in processor in
batches using off on turns. Add to cream mixture with nutmeg and
pepper. Increase heat to high and cook until spinach is heated
through about 3 minutes. remove from heat. Stir in scallops and pasta.
transfer to shallow 4 quart baking dish. Sprinkle with reserved
parmesan cheese over top. Bake until scallops are just opaque,
about 10 to 12 minutes. Serve immediately.

Serves: 6

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Scallops Florentine Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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