Best 4 Debs Scallops Florentine Recipes
Indulge in a culinary masterpiece with "Deb's Scallops Florentine" and explore a collection of tantalizing recipes that will elevate your seafood cooking game. Discover the art of pan-searing succulent sea scallops to perfection, creating a golden-brown crust while maintaining their tender, juicy interiors. Embark on a culinary journey as you craft a rich and flavorful Florentine sauce, combining the elegance of spinach, Parmesan cheese, and a touch of white wine to complement the delicate sweetness of the scallops. Learn the secrets of preparing a classic beurre blanc sauce, enhancing your scallops with a luscious, velvety sauce that adds a touch of sophistication to this dish. Delve into the secrets of making a creamy and flavorful shrimp scampi, transforming ordinary shrimp into an extraordinary dish with the perfect balance of garlic, butter, and herbs. Explore the art of creating a flavorful seafood Newburg, combining succulent seafood, a creamy sauce, and a hint of sherry for a dish that exudes both elegance and comfort. Unleash your culinary creativity as you discover a treasure trove of seafood recipes that will impress your family and friends, turning every meal into a memorable occasion.
Here are our top 4 tried and tested recipes!
SCALLOPS FLORENTINE
This elegant spinach-and-scallops dish created by our Test Kitchen makes a special entree for two. A pleasant Parmesan-garlic sauce complements the scallops in a scrumptious way.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet, combine 4 tablespoons water, wine or broth, garlic, salt, tarragon and pepper. Bring to a boil; add scallops. Reduce heat; cover and simmer for 2-3 minutes or until scallops are opaque. Remove with a slotted spoon and set aside., In a small bowl, combine flour and milk until smooth; stir into pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese. , Return scallops to the pan; cook for 1-2 minutes or until heated through. Meanwhile, place the spinach and remaining water in a microwave-safe dish; cook on high for 1-1/2 to 2 minutes or until slightly wilted. Drain well. Serve scallop mixture over warm spinach.
Nutrition Facts : Calories 219 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 733mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges
FANNIE FARMER'S DEVILED SCALLOPS
The simplicity of this recipe belies its' good taste, especially if you like a spark of heat in your food! Easy and tasty. Perfect as a starter or first course. From Fannie Farmer's cookbook.
Provided by Martha Price
Categories Seafood Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Pre-heat oven to 375 degrees. Butter a small baking dish. Rinse the scallops and pat dry with paper towels. Cream the butter, dry mustard and cayenne in a small bowl. Mix bread crumbs with enough melted butter to slightly moisten (about 1/2 to 1 tablespoon).
- 2. Put the scallops in the baking dish, dot with the creamed butter, and cover with the buttered crumbs. Bake for 20 minutes.
SCALLOPS AND PASTA FLORENTINE
Make and share this Scallops and Pasta Florentine recipe from Food.com.
Provided by Boca Pat
Categories Spaghetti
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle scallops with salt and pepper.
- Heat 2 tbsp oil in skillet; add scallops and cook about 2 minutes each side, until browned; remove from skillet and keep warm.
- In same skillet, heat remaining oil and add shallot and cook until softened; about 1 minute; stir in wine and cook until reduced by half; about 30 seconds.
- Add broth, simmer.
- Stir in butter and pasta and toss until heated thru.
- Add spinach, cherry tomatoes, parsley and lemon zest, toss until spinach wilts, add scallops and serve.
Nutrition Facts : Calories 482.4, Fat 18.5, SaturatedFat 6.9, Cholesterol 50.2, Sodium 808, Carbohydrate 52.5, Fiber 4, Sugar 4, Protein 24.1
SCALLOPS FLORENTINE
Make and share this Scallops Florentine recipe from Food.com.
Provided by Asha1126
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Thaw scallops, if frozen. Cut any large scallops in half. Cook spinach according to package directions and drain really well. Keep warm.
- Meanwhile, in a medium skillet, combine water, wine, salt, tarragon, pepper, and garlic. Bring to boiling and add scallops. Cover and simmer for 2 to 3 minutes or till scallops are opaque. Remove scallops from skillet with a slotted spoon. Set aside and keep warm.
- In a small bowl, combine milk and flour. Stir into liquid in skillet. Cook and stir until thickened and bubbly. Add grated Parmesan cheese. Cook and stir for 1 minute longer.
- Return scallops to skillet. Heat for 1 minute.
- Serve with your choice of pasta or rice.
Tips:
- Use large, fresh scallops. This will ensure that they are tender and juicy.
- Sear the scallops quickly over high heat. This will create a nice crust on the outside while keeping the inside tender.
- Be careful not to overcook the scallops. They should be cooked through but still slightly translucent in the center.
- Make sure the spinach is well-drained before adding it to the sauce. This will prevent the sauce from becoming watery.
- Use a good quality white wine for the sauce. This will add flavor and depth to the dish.
- Serve the scallops immediately after they are cooked. This will ensure that they are at their best.
Conclusion:
Scallops Florentine is a delicious and elegant dish that is perfect for a special occasion. It is also relatively easy to make, so it is a great option for home cooks of all levels. Whether you are serving it as an appetizer or a main course, Scallops Florentine is sure to impress your guests.
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