Best 2 Seafood Florentine Recipes

Indulge in a culinary masterpiece that harmonizes the delicate flavors of seafood with the richness of Florentine sauce. This Seafood Florentine recipe collection presents a symphony of dishes that elevate your taste buds to new heights. From the classic Seafood Florentine with its succulent shrimp, scallops, and flaky fish enveloped in a creamy spinach and cheese sauce, to the innovative Crab Florentine Crepes that fuse French elegance with seafood indulgence, each recipe promises a unique journey of culinary delight.

Embark on a seafood adventure with our delectable Seafood Florentine Paella, where tender shrimp, calamari, and mussels dance amidst a vibrant tapestry of saffron-infused rice. For a lighter indulgence, try our refreshing Seafood Florentine Salad, where crisp greens, juicy seafood, and velvety Florentine dressing create a symphony of flavors. And for a taste of the Mediterranean, immerse yourself in the aromatic allure of our Seafood Florentine Pasta, where succulent seafood mingles with sun-ripened tomatoes, briny olives, and fragrant herbs in a flavorful Florentine sauce.

Here are our top 2 tried and tested recipes!

SEAFOOD FLORENTINE

Seafood Florentine image

Provided by Food Network

Categories main-dish

Time 1h

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 pound haddock, cut into bite-sized pieces
1 pound shrimp, peeled and deveined
1 pound sea scallops, cut into bite-sized pieces
2 medium sweet potatoes, peeled, halved, and boiled until fork tender
1 bag baby spinach leaves, rinsed and stems removed
2 cups heavy cream, plus 2 cups
Salt and freshly ground black pepper
1 cup fresh grated Parmesan
Fresh parsley, for garnish

Steps:

Preheat the oven to 350 degrees F.
In a mixing bowl, combine haddock, shrimp, and scallops and mix well. Spray a medium-sized casserole dish lightly with baking spray. Sliced the cooked sweet potatoes very thinly. Layer sliced sweet potato in the bottom of the baking dish and cover with uncooked baby spinach leaves. Gently pour 2 cups cream over the potatoes and spinach. Season with salt and pepper. Sprinkle with 3/4 of the Parmesan, then add the seafood mixture. Cover with remaining 2 cups cream and Parmesan.
Bake for 25 to 30 minutes. When ready to serve, garnish lightly with fresh chopped parsley or put a sprig of parsley on side of dish.

MIXED SEAFOOD FLORENTINE

Mixed Seafood Florentine image

This is another 1 of my "found on an old sheet of paper" recipes that I modified slightly & it did say that it was orig a Food Network recipe contributed by Martha Bouchard. I love the RZ ingredient search! W/little time or effort, I easily found out there are 205 "florentine" recipes here: 2 w/scallops, 5 w/shrimp & 0 w/haddock or sweet potatoes. None of the 7 I did find resembled this unique recipe in any way. Voila! Time to enter a new & intriguing seafood recipe. :-) Enjoy

Provided by twissis

Categories Vegetable

Time 1h

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb haddock (skinned, boned & cut in bite-sized pieces)
1/2 lb shrimp (peeled & deveined)
1/2 lb sea scallops (cut in bite-sized pieces)
1 large sweet potato (peeled, halved & boiled till fork tender)
1 (8 ounce) bag baby spinach leaves (rinsed & stems removed)
2 cups heavy cream (divided per prep)
salt & freshly ground black pepper
1/2 cup fresh parmesan cheese (grated, 8 tbsp divided per prep)
fresh parsley (chopped, for garnish)

Steps:

Preheat oven to 350°F.
Spray a med-sized casserole dish w/baking spray. In a bowl, mix haddock, shrimp + scallops & set aside.
Slice cooked sweet potato very thinly & layer slices over bottom of the casserole. Cover potato layer w/uncooked baby spinach leaves.
Gently pour 1 cup cream over potatoes & spinach. Season to taste pref w/salt & pepper.
Sprinkle w/6 tbsp grated Parmesan & evenly add mixed seafood in a layer. Pour 2nd cup of cream over the seafood & sprinkle w/last 2 tbsp grated Parmesan.
Bake for 25-30 minutes. Sprinkle w/fresh chopped parsley & serve immediately.

Nutrition Facts : Calories 530.4, Fat 39.5, SaturatedFat 23.9, Cholesterol 275.6, Sodium 964.9, Carbohydrate 12.1, Fiber 1.8, Sugar 1.5, Protein 32.4

Tips:

Choose fresh seafood. The fresher the seafood, the better the dish will taste. If you can, buy seafood that was caught the same day you plan to cook it.
Use a variety of seafood. This will give the dish more flavor and texture. Some good options include shrimp, scallops, lobster, and crab.
Don't overcook the seafood. Seafood cooks quickly, so it's important to be careful not to overcook it. Otherwise, it will become tough and rubbery.
Make sure the sauce is creamy and flavorful. The sauce is what really makes this dish special. It should be rich and creamy, with a hint of spinach and Parmesan cheese.
Serve the dish immediately. Seafood Florentine is best served immediately after it's made. This will ensure that the seafood is still hot and the sauce is still creamy.

Conclusion:

Seafood Florentine is a delicious and elegant dish that's perfect for a special occasion. It's easy to make and can be tailored to your own personal preferences. Whether you like your seafood cooked rare or well-done, or you prefer a creamy or light sauce, this dish is sure to please everyone at your table.