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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kim Bosscher


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

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.

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