"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Scallops Florentine Recipe

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This recipe for Scallops Florentine, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Kim Bosscher
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. large scallops
3 T. butter
2 T. flour
1 c. heavy cream
1/4 c grated parmesan cheese
salt & pepper to taste
1 10oz. pkg. frozed chopped spinach thawed & drained
1 c. shredded mozzarella cheese
1/4 c. grated parmesan cheese
1/4 c. plain bread crumbs
1 T. old bay seasoning
Directions:
Directions:
Preheat oven to 350. Lightly grease 9" pie plate.
Bring a pot of water to a rolling boil. Rinse scallops, & drop them into the boiling water, cook for 2 minutes. Remove scallops with a slotted spoon, & pat dry. Place on the pie plate.
In a small sauce pan, melt butter & stir in the flour. Cook over low heat for 3 minutes. Whisk in cream & 1/4 c. parmesan cheese. Season with salt & pepper. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
Sqeeze spinach dry, & spread over the scallops.
Pour cream sauce over the spinach, & top with mozzarella cheese, 1/4 c. parmesan cheese, & bread crumbs. Sprinkle old bay seasoning over the bread crumbs.
Bake for 15 minutes, or until browned & bubbly.
Number Of Servings:
Number Of Servings:
6

 

 

 

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