Deb's Scallops Florentine

"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..." See more 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."

"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 j..." See moreust 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..." See more. 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). 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."