Scallops Florentine

Scallops Florentine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    oz parmesan cheese

  • 1

    t nutmeg

  • 3

    cloves garlic

  • ½

    t white pepper

  • # spinach stems (a box of frozen will work as well)

  • # scallops

  • ½

    cup unsalted butter

  • 8

    oz small pasta, al dente & drained

  • 1

    t salt

  • 1

    cup whipping cream

Directions

Position rack in center of oven & preheat to 425. Mince spinach and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture & saute till spinach is very soft (about 8 minutes). Add whipping cream & simmer till reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with netmeg and pepper. Increase heat to high & cook till spinach is heat through, about 3 minutes. Remove from heat. Stir in scallops & pasta. Transfer to shallow 4 quart baking dish. Sprinkly with reserved parmesan cheese over top. Bake till scallops are just opaque, about 10 - 12 minutes. Serve immediately.


Nutrition

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