Scallops florentine
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Scallops florentine
  Scallops    Seafood  
Last updated 6/12/2012 1:22:22 AM. Recipe ID 54976. Report a problem with this recipe.
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      Title: Scallops florentine
 Categories: Seafood, Main dish
      Yield: 6 Servings
      3 oz Parmesan cheese
      1 ts Nutmeg
      3 ea Cloves garlic
    1/2 ts 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 oz Shell or small pasta
      1 ts 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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Recipe ID 54976 (Apr 03, 2005)

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