Preheat oven to 350 degrees. Lightly grease a 9 inch pie plate. Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiler water; cook for 2 minutes. Remove the scallops with a slotted spoon, 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. Whisk in heavy cream and 1/4 cup parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, sitrring constantly, or until thickened.
Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup parmesan cheese, and bread crumbs. Sprinkle old bay seasoning over the bread crumbs.
Bake in preheated oven for 15 minutes or until browned and bubbly.
Originally Submitted
4/22/2009
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