Shirley's Recipes

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Name: Scallops Florentine
Key Ingredient: bay scallops
Preparation: beat; bake
Cuisine: American
Source: Newspaper
Food Group: seafood
Meals: dinner
Courses: main
Temperature: hot
Effort: easy
Prep. Time: :20
Elapsed Time: :35
Servings: 2

1 (10 ounce) bag washed spinach or 1 pound fresh, trimmed spinach or 1 (10 ounce) package frozen chopped spinach
1 (3 ounce) package cream cheese, softened
Pinch ground nutmeg
Salt and ground black pepper
8 to 12 ounces bay scallops, rinsed and dried
2 tablespoons butter or margarine
2 tablespoons lemon juice

Wash and drain the fresh spinach and cook in a covered pan, using the water clinging to the leaves, until wilted. If using frozen spinach, cook according to label directions. Drain spinach and press out excess liquid. Preheat oven to 425F. Butter 2 individual gratin dishes.
Place spinach in a bowl. Beat in the cream cheese, nutmeg, salt and pepper. Divide the mixture between gratin dishes; top with scallops, dividing equally. Dot with butter and sprinkle with lemon juice. Cover tightly with aluminum foil and bake for 15 minutes. Serve at once.

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