Florentine Scallops
submitted by the Gold Coast Lady Anglers
1 lb of sea scallops
3 tbls butter
2 tbls flour
1 cup heavy cream
¼ cup grated parmesan cheese
salt & pepper to taste
1 10-oz pkg frozen chopped spinach thawed
1 cup shredded mozzarella
¼ cup grated parmesan cheese
¼ cup plain breadcrumbs
1 tbls Old Bay seasoning
Preheat oven to 350 degrees and lightly greased a 2 qt casserole dish. Bring pot of water to a rolling boil and drop the scallops in and cook for 2 minutes. Remove the scallops with slotted spoon and pat dry. Place them in the casserole dish.
In a small sauce pan, melt the butter and whisk in the flour. Cook over low heat for 3 minutes. Whisk in the heavy cream, ¼ cup parmesan cheese and the salt & pepper. Cook until thick-around 3 minutes.
Squeeze the spinach until dry and spread over the scallops. Mix together the mozzarella cheese, the remaining ¼ cup parmesan cheese, the breadcrumbs and the Old Bay seasoning. Sprinkle over the spinach covered scallops.
Bake for about 20 minutes until browned and bubbly. Serves approx.6
