Scallops Florentine

Scallops Florentine | scallop recipes


3 oz parmesan cheese

1 teaspoon nutmeg

3 each cloves garlic

1/2 teaspoon white pepper

1 1/4 lb fresh spinach, stems

1 1/4 lb bay scallops

1 cut off and reserved

1 rinsed and drained

1/2 cup unsalted butter

8 z shell or small pasta

1 teaspoon salt

1 al dente and drained

1 cup whipping cream

Position rack in center of oven and preheat to 425.

Mince spinach stems and garlic in food processor.

Melt butter in heavy skillet over medium low heat.

Stir in garlic mixture and saute until spinach

stems are very soft (about 8 minutes). Add whipping

cream and simmer until reduced by half (about 5

minutes). Coarsely chop spinach leaves in processor in

batches using off on turns. Add to cream mixture with

nutmeg and pepper. Increase heat to high and cook

until spinach is heated through about 3 minutes.

remove from heat. Stir in scallops and pasta.

transfer to shallow 4 quart baking dish. Sprinkle

with reserved parmesan cheese over top. Bake until

scallops are just opaque, about 10 to 12 minutes.
Serve immediately.