Deb's Scallops Florentine recipe

6 servings

1 pound sea scallops

3 tablespoons butter

2 tablespoons all-purpose flour

1 cup heavy cream

1/4 cup grated Parmesan cheese

salt to taste

ground black pepper to taste

1 (10 ounce) package frozen chopped spinach, thawed

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup plain bread crumbs

1 tablespoon OLD BAY® Seasoning

Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 9 inch pie plate.

Bring a pot of water to a rolling boil.

Rinse the scallops, and drop them into the boiling water; cook for 2 minutes.

Remove the scallops with a slotted spoon, and pat dry.

Place on the bottom of the prepared pie plate.

In a small saucepan, melt the butter, and stir in the flour.

Cook over low heat for 3 minutes.

Whisk in heavy cream and 1/4 cup Parmesan cheese.

Season with salt and pepper to taste.

Cook for another 2 to 3 minutes, stirring constantly, or until thick.

Squeeze the spinach dry, and spread over the scallops.

Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs.

Sprinkle Old Bay Seasoning over the bread crumbs.

Bake in preheated oven for 15 minutes, or until browned and bubbly.