Scallops Florentine

13.11.2008 | Author: Cook | Posted in 110 recipes
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Scallops Florentine


Servings: 6
Ingredients: 

  • 3 oz Parmesan cheese
    • 

  • 1 t  nutmeg
    • 

  • 3 ea cloves garlic
    • 

  • 1/2 t  white pepper
    • 

  • 1 1/4 lb fresh spinach, stems
    • 

  • 1 1/4 lb bay scallops
    • 

  • 1 x  cut off and reserved
    • 

  • 1 x  rinsed and drained
    • 

  • 1/2 c  unsalted butter
    • 

  • 8 z  shell or small pasta
    • 

  • 1 t  salt
    • 

  • 1    al dente and drained
    • 

  • 1 c  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.

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