Best 3 Scallops Florentine Recipes
Indulge in a culinary masterpiece that seamlessly blends the delicate flavors of scallops with the richness of spinach and the subtle tang of white wine in this delectable dish known as Scallops Florentine. Originating from the heart of Florence, Italy, this recipe has captured the hearts of food enthusiasts worldwide with its elegant simplicity and symphony of flavors. Prepared with fresh, plump scallops, the dish is further enhanced by a creamy Florentine sauce, a delectable combination of spinach, shallots, garlic, and white wine, creating a harmonious balance of textures and flavors. Accompanied by three additional recipes, this article offers a comprehensive guide to creating this classic dish, ensuring a memorable dining experience. Dive into the art of preparing a classic beurre blanc sauce, a versatile accompaniment that elevates the flavors of seafood and vegetables alike. Master the technique of sautéing spinach, a vibrant and nutritious leafy green, to achieve the perfect texture and retain its vibrant color. And finally, learn the secrets of crafting a rich and flavorful white wine sauce, a staple in many culinary traditions, that adds a touch of elegance to any dish. With detailed instructions and helpful tips, this article empowers home chefs of all skill levels to recreate the magic of Scallops Florentine in their own kitchens, transporting taste buds to the heart of Tuscany.
Here are our top 3 tried and tested recipes!
DEB'S SCALLOPS FLORENTINE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
- 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.
- 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.
- 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.
- Bake in preheated oven for 15 minutes, or until browned and bubbly.
Nutrition Facts : Calories 376 calories, Carbohydrate 11.5 g, Cholesterol 112.5 mg, Fat 26.6 g, Fiber 2.1 g, Protein 23.4 g, SaturatedFat 16 g, Sodium 970.8 mg, Sugar 1 g
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
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:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Choose fresh scallops: The fresher the scallops, the better they will taste. Look for scallops that are plump and have a slightly briny smell.
- Sear the scallops properly: Searing the scallops in a hot pan will help to create a nice crust and prevent them from becoming rubbery. Make sure the pan is hot before adding the scallops and do not overcrowd the pan.
- Cook the scallops until they are just cooked through: Overcooked scallops will be tough and chewy. Cook them for just a few minutes per side, or until they are opaque throughout.
- Make sure the spinach is well-drained: If the spinach is not well-drained, it will water down the sauce.
- Use a good quality white wine: The white wine will add flavor to the sauce, so make sure you use a wine that you enjoy drinking.
- Season the sauce to taste: Taste the sauce before serving and adjust the seasonings as needed.
Conclusion:
Scallops Florentine is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as an appetizer or a main course, Scallops Florentine is sure to impress your guests.
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