Scallops Florentine Casserole

By KennyB07

Ingredients

• 1 1/2 lbs large sea scallops, rinsed and patted dry
• 2 Tbs all-purpose flour
• 4 Tbs canola oil, divided
• 1 garlic clove, minced
• 1 6 ounce bag prewashed baby spinach
• 2 Tbs all-purpose flour
• 1 1/2 cups 1% lowfat milk
• 1 cup reduced fat preshredded Cheddar cheese
• 1/4 cup grated Parmesan cheese, divided
• 2 Tbs dry sherry
• 2 Tbs plain dried breadcrumbs

Details

Servings 5
Adapted from learn.walmart.com

Preparation

Step 1

Preheat the oven to 350° F. In a medium bowl, toss the scallops in the flour.

Heat 1 tablespoon of the oil in a large nonstick skillet over high heat. Add the scallops and brown on both sides, about 1-2 minutes per side. Remove from skillet and arrange in a casserole dish (a 7x11-inch size works well).

Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the garlic and cook until golden, about 1 minute. Add the spinach and cook, stirring frequently, until the spinach wilts, about 4 minutes. Arrange the spinach over the scallops.

Heat 2 tablespoons of oil in the skillet over medium heat. Add the flour and cook, stirring constantly, until the flour turns golden, about 2 minutes. Add the milk, stirring constantly and bring to a simmer. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 2 minutes.

Stir in the Cheddar cheese and 2 tablespoons of the Parmesan cheese until melted. Stir in the sherry and pour the cheese mixture over the scallops and spinach in the casserole dish.