I heart this recipe. So, so much. It’s pretty simple to prepare, and will always wow guests. Especially here in Saskatchewan where we never get seafood.
This recipe comes from my Dad. He found one similar a few years ago, and made a whole bunch of changes. I made a few more of my own. Some out of necessity – like realizing I didn’t have mozzarella cheese…oops! Some on purpose, like adding wine – my thought process: cream…mushrooms…seafood….WINE!
I’m sure this recipe will continue to adapt for me and my family over the years, but for now, thank you Dad!
Recipe below.
Scallops Florentine
Servings: 6 servings
Ingredients
- 680 g 1 1/2 lbs sea scallops
- 1/4 cup butter
- 3 tbsp all-purpose flour
- 1 cup heavy cream
- 1/3 cup milk
- 2 tbsp white wine
- 1/4 cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- 5 green onions thinly sliced
- 3 cups fresh baby spinach chopped
- 4 mushrooms chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup bread crumbs
- 2 tsp OLD BAY® Seasoning
Instructions
- Preheat oven to 350°F. Lightly grease an 8x10 pan.
- Bring a large pot of water to a rolling boil. Rinse the scallops, drop into boiling water, cooking for 2 minutes. Remove with a slotted spoon and pat dry with paper towel. Place in the prepared pan.
- In a medium saucepan over low heat, melt the butter and stir in the flour. Whisk in cream, milk, wine and 1/4 cup Parmesan cheese. Season with salt & pepper to taste. Add spinach, garlic, onions, and mushrooms and cook in sauce until softened, about 5 minutes.
- Pour the cream sauce over the scallops. Top with 1/2 cup Parmesan and bread crumbs. Sprinkle Old Bay Seasoning over.
- Bake in preheated oven for 15 minutes or until browned and bubbly.
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