Deb's Scallops Florentine

Deb's Scallops Florentine


"Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!"

Ingredients 55 m {{adjustedServings}} servings 376 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 376 kcal
  • 19%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 971 mg
  • 39%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in preheated oven for 15 minutes, or until browned and bubbly.
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Reviews 263

  1. 332 Ratings


I must say, this is a very good recipe. I have a few suggestions to offer that really help tweak it (at least in my opinion). Use fresh baby spinach, fresh is always better. Skip the mozzarella, it detracts from the dish. I actually put the fresh spinach in the cream mixture and cook the spinach that way. I spread the spinach and cream mixture over the scallops, top off with a dusting of italian seasoned bread crumbs, a nice mix of romano and parm cheese and then a very light dusting of Creole seasoning. This really adds some flavor. Bake at the temp suggested for 10 minutes then broil for the remaining 5 min. Really works nicely. Serve with Basil rice for a real treat.

lefty chef

This is a fabulous, easy recipe. I steamed a 10 oz. bag of fresh baby spinach instead of using the frozen variety. I substituted half-and-half for the heavy cream and used unsalted butter. I used just a sprinkling of Old Bay, pepper and mozzarella before baking. I did not precook the scallops, and baked the whole thing for 25 minutes. The scallops came out perfectly done- the sauce had lots of flavor, without overpowering the scallops. My husband declared it a home run. Note: One night when we had unexpected company, I added a pound of shrimp to the mix and it made this recipe twice as good. I will use a combination of one pound shrimp, one pound sea scallops from now on. The loaded-with-seafood approach makes it absolutely stunning.


We just had this tonight - and it was great! My partner insists he is not much on "seafood" unless it is fried catfish or shrimp. He also has a strong aversion to "foo-foo" food, which this clearly is. Even at that - he put this in the recipe book himself!! I made a few changes: Deleted - Old Bay Seasoning (I don't like the taste of it). Also did not precook the scallops, based on other reviews - it was a good call. I also have a way of making the sauce without the added butter. The less fat in this dish, the more often we can have it! Added - 2 cups cooked rice to bottom of dish (I'd prefer a wild/brown mixture myself, but SOMEBODY only likes white rice<sigh>). Topped with 5-6 mushrooms, sliced & sauted. Substitutions - 5 Italian Cheese mix for mozzerella and non-fat half & half for heavy cream (yes, they do make such a thing). I also used fresh spinach (1 bunch) but I think I will use whole leaf frozen next time and see how that works. If not then I will use 2 bunches of fresh - dry fry until soft and lay out in a layer over scallops. Things to change for next time - make a double batch of sauce. This was certainly a great dish, not much work, and well worth the effort. I would serve it to company any day. I can see that it can be made up ahead of time, and refrigerated before baking. Serve with a salad, maybe bread and something very light for dessert. Even without the salad this will serve 6 at our house easily.