Scallops Florentine Recipe

Name: Scallops Florentine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. unsalted butter; 1 1/4 bay scallops, rinsed and drained; 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained; 8 oz. shell pasta, cooked al dente; 1 c. whipping cream; 1 tsp. nutmeg; 3 oz. grated Parmesan cheese; 3 cloves minced garlic; 1 tsp. salt; 1/2 tsp. white pepper

Servings: persons

1/2 c. unsalted butter
1 1/4 bay scallops, rinsed and drained
2 (10 oz.) pkg. frozen chopped spinach, thawed and drained
8 oz. shell pasta, cooked al dente
1 c. whipping cream
1 tsp. nutmeg
3 oz. grated Parmesan cheese
3 cloves minced garlic
1 tsp. salt
1/2 tsp. white pepper

1
Preheat oven to 425u00b0.
2
Melt butter in heavy 12-inch skillet over medium to low heat.
3
Add garlic and saute approximately 3 minutes.
4
Add spinach and saute another 5 minutes.
5
Add whipping cream, salt, nutmeg and pepper.
6
Simmer approximately 5 minutes. Remove from heat.
7
Stir in scallops, pasta and half the cheese. Pour into shallow 4-quart baking dish.
8
Top with remaining cheese. Bake until scallops are just opaque, about 10 to 12 minutes. Serves 6.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. unsalted butter, 1 1/4 bay scallops, rinsed and drained, 2 (10 oz.) pkg. frozen chopped spinach, thawed and drained, 8 oz. shell pasta, cooked al dente, and more.

Yes, Scallops Florentine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scallops Florentine

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